For many years I’ve made different versions of pasta sauce. I’ve tried different kinds of heirloom tomatoes, more sugar, less sugar, no sugar, salt, no salt, fresh, canned, various herbs and nothing … I mean nothing … made me want more. I never made the same version twice because honestly, nothing was as good as the commercial stuff I could buy already made.
Tomato sauce is one of those things that’s just so much easier to use out of a jar than it is to make yourself. Now, if you have a lazy Sunday afternoon it could be wonderful to take your time and let some flavors develop under your watchful eye but what if it’s a weeknight dinner? Is there a recipe that you can go to for that?
Yes. Yes there is. Right here.
When cooking from scratch you do have to make some allowances. This is not dump and heat. You will have to put a little bit of effort into it but the flavor is well worth it, especially if you’ve canned your own tomatoes from the previous year’s garden. I love knowing that I grew these tomatoes last year. Even if it wasn’t a record year for yield, they’re still mine, and … organic.
If you’re familiar with this blog, you’ll know I have a very healthy relationship with bone broth. I try to use it in as many recipes as I can for all its nourishing qualities and this recipe is no different. Since I didn’t have any fresh broth in my refrigerator, I pulled out these genius cubes. Each cube is equivalent to 2 Tbls. so I added two to the sauce to make 1/4 cup. I brings its own balancing flavor to the dish.
As far as how it compares to store-bought versions of sauce, I would choose this one hands down. It’s rich and thick and has that umami flavor that keeps you coming back for more (thanks to the boost of bone broth) without the chemicals to trick your taste buds. This is real, wholesome food full of nutrients to fuel your body.
Feel free to tailor the flavor to your own tastes by adjusting the herbs. Different tomatoes will give a little different flavor twist too. My all-time favorite tomatoes are Romas but they haven’t done well in my garden in the last couple years so we’re trying out new varieties this year. This sauce was from a striped Italian tomato. It’s earned its place in this year’s garden along with the newbies.
- 2 Tbls. olive oil
- 1 onion, minced
- 2 tsp. garlic, minced
- 2 quarts tomato puree, canned or fresh (I use skins and seeds too)
- ½ c. concentrated broth OR
- 2 tsp. Better than Bullion paste in ¼ c. warm water
- 1 Tbls. sugar
- 1 tsp. basil, dried or 1 Tbls. fresh, minced
- 1 tsp. thyme dried or 1 Tbls. fresh, minced
- Heat olive oil in large skillet.
- Add onion and sauté until soft.
- Add garlic and sauté another minute.
- Add remaining ingredients and cook down, simmering and stirring frequently, by half. Sauce should not be soupy, it should be thick.
- Serve over your favorite pasta.