Betsy's Simple, Vegetarian Red Sauce; by The Boston Food Journal

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." 


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  • 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.
  • Enjoy!


"Pasta is my love language." - Brittany Di Capua


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