After trying to duplicate a sauce from a local Italian restaurant, and tweaking recipes from TV and online; I came up with this. It is my go to pasta sauce. It's quick and easy. In the summer, I make it with my fresh, home grown basil. It's great to make ahead of time (it's even better next day.) And, it keeps well.
prep time30 Min
cook time15 Min
can crushed tomatoes (28 oz)
italian herb mixture (oregano, basil, rosemary, marjoram, red pepper flakes, etc)
sugar or to taste
salt to taste
grated parmesan cheese
mushrooms (baby bellas, button - your favorite) quartered and sauteed
fresh basil, chiffonaded
How To Make
Add sliced garlic to 1/4 cup oil. Let stand 30 minutes (or longer). If making the mushroom sauce, saute the mushrooms in a little olive oil during this time.
In a medium pan, melt butter over medium low heat. When melted, add tomatoes and stir until blended.
Add garlic oil and stir until blended.
Add seasoning and herbs (and mushrooms for mushroom sauce).
For tomato basil sauce - omit the Italian herbs; adding the chiffonaded basil instead.
Heat just to a boil. Add parmesan and stir until melted. Remove from heat and serve over pasta of your choice.
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