Tomato Pasta Sauce

by Sue Taggart

This simple, quick, versatile sauce is perfect over all kinds of pasta dishes and is a great base for other recipes.

Makes 6-8 servings:

2Tbs – extra virgin olive oil

2 cups – diced yellow onion

3tsp – garlic (minced)

2x 28oz – cans of crushed Italian tomatoes

¾cup – finely chopped fresh parsley

1½Tbs – sugar

1½tsp – crushed red pepper flakes

Salt to taste

Heat the oil in a large pan and cook the onions until translucent, about 4-5 minutes. Stir in the garlic and cook for about 30 seconds. Add tomatoes, parsley, sugar, red pepper flakes and salt. Bring to the boil, then lower the heat and simmer for 20 minutes. Can be served immediately, or cooled, put into jars and frozen for later use.

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