Tomato Sauce: Master Recipe

This was the subject of a previous posting, quite some time ago… but since it’s such a major staple I consider it my moral imperative to post on it again. And, I’ve included the recipe name in the title – this time.

I promise, after making this just once, you’ll wonder why you’ve been buying store bought mass produced tomato sauce. The difference in taste is immeasurable. There’s also the health benefit of having no added preservatives. Last, but by no means least, it’s much friendlier on the wallet.


Spaghetti with Tomato Sauce, Arugula & Parmigiano Reggiano! Mamma mia….

From this most basic preparation of la cucina Italiana – the Italian kitchen, you can make all the variations your imagination can dream up, no matter what the use. As is… perfect sauce for pizza.

For pasta…? Serve with spaghetti or linguine & fresh basil for a ridiculously easy and sublimely tasty classic. To vary… add a handful of baby arugula or spinach when tossing. For short pasta…? Cook up any combo of sweet bell peppers, mushrooms, red onion, zucchini or eggplant – combine and toss together. Don’t forget to finish with a grating of Parmigiano Reggiano!

Add some cooked sausage and any of the veg mentioned above – to make calzone. Perhaps there’s some in the fridge, leftover from making the above pasta. Change up the veg, meat & cheese – make a different one each time.

Make life easy for yourself. Cook a double batch and freeze it in amounts appropriate for your recipes. For example, 1/4 to 1/2 cup for a pizza, 1 cup for a pasta, etc. You get the idea. This is just one of those recipe where simplest IS best. Buon appetito~


Tomato Sauce: Master Recipe

You’re not gonna believe how easy this is! Simply heat up 2 tablespoons of olive oil, sauté one clove of minced garlic until fragrant and add one jar of passata. Simmer for 10 minutes. That’s it!! See more in the photos & captions below.


 Just one of many brands of passata now available.

One clove of minced garlic.

2 tbsp. of olive oil is all you need…

Are you seeing that ingredient list?

 Cook the garlic only until you can smell it!

Rinse the jar with a small amount of water – add to the pot.

10 minute simmer and it’s done.