The holidays are coming up and we would like each of you to end the year with healthy, mouthwatering recipes that would satisfy your every craving.
Today's recipe is a delicious, homemade pasta sauce created by the talented Brittany Di Capua, founder of the Boston Food Journal; which started out as a passion towards the food scene and the realization that "eating was always a symbol of love, family, and togetherness."
- Two large cans of Pastene tomato chunks
- Two cans of tomato paste
- 8-12 cloves garlic, chopped
- 1 onion, chopped
- 1/4 cup Hiç Premium Extra Virgin Olive Oil
- 2-3 tbs salt
- 2-3 tbs pepper
- 2-3 tbs sugar
- 1/2 cup frozen basil
- Add chopped onion and garlic to a saucepan. Add Hiç Premium Extra Virgin Olive Oil.
- Sauté on medium heat and watch carefully to ensure the garlic does not burn.
- Add two cans of tomato paste to the saucepan and stir.
- Add two cans of chunky tomatoes to the saucepan and stir.
- Add 2 cans of water to the saucepan. *TIP: always have a 1:1 ratio with water and cans of tomato chunks
- Now, add pepper, salt and sugar to the saucepan. The sugar makes the sauce less acidic and more sweet. You can also add some hot pepper here if you like spice!
- Next, chop the frozen basil and add it to the saucepan. *TIP: Brittany's mom grows her basil in the summer and freezes it in the offseason in an air-tight bag. Basil can be stored in the freezer for months.
- Constantly stir the sauce on medium heat until the sauce comes to a boil (if you don’t stir enough the sauce could sick to the bottom of the pan).
- Once the sauce is boiling, turn it down to a low simmer. Simmer the sauce for 30-45 minutes, stirring occasionally, until it’s thick and hot.
"Pasta is my love language." - Brittany Di Capua
For more excellent recipes, visit http://bostonfoodjournal.com/recipes