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I’m the kind of girl who, when she has a bad day, either craves barbecue or Italian food. Why these two completely different food groups? I have absolutely NO idea, but you’d better believe that when I’ve had a rough day, I will be in the kitchen making one or the other… or attempting to convince my husband to take me out to one of these kind of restaurants.
In college, I realized that cooking was a fun thing to do and to share with others. My first real thing to make was my mom’s spaghetti and meatballs. (If you haven’t tried my mom’s spaghetti and meatballs, you have not lived. True statement. It’s that good.) The thing is, though, that I don’t have the kind of patience my mom has when it comes to making the meatballs. And since I’m a little lazy when it comes to some things, I have spent time perfecting a bastardized version of my mother’s red sauce… without meatballs… or meat…
Use this recipe with… Baked Eggplant Parmesan
You’ll start off with some EVOO, a finely chopped onion and minced garlic.
Sautee it up, baby.
Then you’ll pour in some red wine and let that cook down.
Really take the time to sniff the wonderfulness of this combination. It’s pretty magical, if you ask me.
And then you’ll throw in the tomato puree and spices. Then let the mixture cook low and slow… for as long as you have.
This simple, spicy tomato sauce is perfect as a base for pizza or on top of pasta. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 74 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 296mg Carbohydrates: 11g Fiber: 3g Sugar: 5g Protein: 2g
This simple, spicy tomato sauce is perfect as a base for pizza or on top of pasta.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.