Canned tomatoes and other standard pantry ingredients team up for a quick tomato sauce that'll beat the jarred variety any day. Use it anywhere you might use store-bought, such as on pasta, in lasagna, or over polenta.
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 teaspoon dried oregano
4 garlic cloves, minced
1/2 cup dry red wine
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (28-ounce) cans whole plum tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 bay leaves
How to Make It
Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, oregano, and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
Add wine and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Remove bay leaves.
Note: This sauce will freeze well for up to 3 months. Place it in an airtight container or zip-top plastic bag and freeze.
This was a great sauce and a perfect match for the Baked Rigatoni with Beef recipe. I froze the leftovers and used again for the same recipe. I do have more leftovers which I intend to use as a base for a ground beef sauce next time I make pasta. I did feel that there was something missing, though. Maybe the salt is too little for 8 cups of salsa, and I am not a salt fan. Next time I make it I'm doubling the salt, because everything else seemed tasty!