Monday, August 18, 2008

Pasta Sauce

Several years ago when I was not working I was addicted to the Food Network and watched Giada De Laurentiis show Everyday Italian almost religiously.

One day she was talking about making homemade pasta sauce. She would throw some tomatoes, basil and garlic in her food processor and make up a big batch then freeze it in serving sizes for two. When she needed some pasta sauce she would take out a freezer bag and just reheat it on the stove.

I thought this was a great idea to save money. I could grow my own tomatoes (or buy bulk at Costco) and basil and make a batch of pasta sauce at low cost which I could reheat whever I wanted to throw over my favorite pasta. I knew all the ingredients that went in to it. I did not have a food processor at the time so I filed that away in the back of my mind for when I did.

Last night I tried to make this recipe from what I remembered from watching her show. It turned out OK - kind of watery but some of that could have been from the tortellini's. I threw three Roma tomatoes, two small garlic cloves and two leaves of basil in to the food processor, pureed it, then put it on the stove with a little Oive oil mixed in.

The result was a little too much garlic flavor for my taste and it needed to be either thicker or chunkier - or both.

Do any of you out there have a great quick homemade recipe for pasta sauce or suggestions for my attempt?

1 comment:

small town city girl said...

**Blushing** Being as I am married into a VERY Sicilian/Italian family, I am embarrassed to reveal my "secret" recipe to you. Even Grandma says I make great suace. So, the secret is...Either Trader Joe's Marinara Sauce -OR- Hunt's Canned Spaghetti sauce but here is the key, NO SUGAR ADDED. Both will run you about a buck but can be broken into two meals. I usually use half of the jar/can and freeze the rest. I do still make homemade, but this works great in a pinch! We tend to like a thin sauce, so if you wanted it chunkier, you could add tomatoes. Shhhh! Don't tell.