A fresh homemade pasta sauce perfect for Italian dishes or freeze and use later.
- 1/2 onion, chopped
- 2 cloves of garlic, finely chopped
- 3 Tbsp. olive oil
- 4 cups canned tomatoes (diced or stewed work)
- 2 tsp. sugar
- 2 bay leaves
- 2 tsp. Herbes de Provence
- 6–7 fresh basil leaves, chopped or 3 teaspoons dried basil
- Dash of salt and pepper to taste
- Heat olive oil in a large pot over medium heat and sauté garlic and onion until lightly browned.
- Add the remaining ingredients and simmer for 45 minutes to an hour.
- Serve over freshly cooked pasta with a little freshly grated Parmesan.
Use this sauce over lasagna, a bowl of pasta, as a sauce over chicken parmigiana a dip for mozzarella sticks or garlic bread, pizza and many, many more dishes. Freezing the sauce: I like to freeze half of this sauce and use it for meals down the road. To freeze this you need to make sure it cools completely and put it in the refrigerator overnight. The next day you can transfer it into freezer safe containers or even a large freezer safe ziplock bag and label it with the date. Make sure to only fill the jar or bag 3/4 of the way full as the sauce will expand in the freezer.