Chuck's Tomato Sauce

Recipe courtesy Chuck Hughes
TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 1/2 cup water
  • 1 pinch sugar
  • Salt and freshly ground black pepper
  • 1 large handful fresh basil leaves
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Directions

Coat a pot on medium heat with olive oil. When the olive oil is hot add the diced onion.
Let the onions heat for about 3 minutes, you want your onions translucent and not caramelized or browned. After 1 minute add the chopped garlic and let heat for 2 minutes more. Stir in a pinch of chili flakes and the tin of tomatoes. With a fork, break down the tomatoes into smaller chunks. Add the sugar, water and salt and pepper to taste. Add the fresh basil leaves. Let the sauce simmer on medium-low heat for 20 to 30 minutes, stirring occasionally.

Serve on pasta as is, or take it up a level with sausage, mushrooms, olives, etc. The sauce will keep in the fridge for a week, or in an airtight container in your freezer for a month.

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  • on June 17, 2014

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    I enjoyed preparing, cooking and tasting this tomato sauce. It was simple and quick to make but fresh and tasty! I made it chunky by adding fresh veggies such as zucchini (sliced on the bias), mushrooms (quartered), green peppers (sliced) and ground turkey breast in addition to the angel hair pasta. I have plenty of left overs for the rest of the week!

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  • on March 25, 2012

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    Simple and fresh-tasting. My family loved it. I used it on spagetti and on a homemade pizza crust and Im going to make it again tonight for spagetti with sausage slices. The only thing I would change to make this recipe easier is to roughly chop the whole tomatoes first, before putting into the saucepan. This will make it easier to mash them up. Also, I put mine through the food processor to smooth it up some- not too much!!

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