This weekend was gorgeous out in the desert. Temperatures in the 80s and 90s, breezy and downright lovely. These small tastes of fall get me all excited for warm, comfort food (and football season!).
Seems the perfect time to introduce one of the newest members of the Fairly Fabulous sponsorship family, Rachel the gal behind Polkadots and Lemonade and Handmade Parties To Go. She is sharing a yummy recipe with us today- just in time for Fall cooking! Wahoo!
Hello, new friends! I’m Rachel, from Polka Dots and Lemonade. Meagan is so graciously allowing me to write a guest post for her awesome blog!
First off, a brief bit of background info:
I’m originally , although I’ve recently become a Californian. The hubby is from Connecticut (he made it to Texas as fast as he could…). However, he’s a Yankee at heart. They’re an interesting breed of people, those Yankees – although I always know I’m in for a laugh when I’m around them!
But, without those same Yankees, I wouldn’t be able to cook Italian food like I do. Which is a good thing, considering the hubby is part Italian. 🙂
So, I’m sharing a staple in our house – Sauce. And, yes, that’s what we call it. Sauce. It’s one of my absolutely favorite things to make. I hope you enjoy it as much as we do! You can see how much my girls enjoy it here!
106 oz (approximately) can of crushed tomatoes (easily found at your local Sam’s or Costco, or you can use a few smaller cans)
28 oz can of tomato puree
28 oz can of tomato sauce
28 oz can of italian-style diced tomatoes, drained
6 oz can of tomato paste
Yellow onion, chopped (I actually puree mine because the hubby can’t stand onions if the can see them, but you can chop them however you like!)
4 cloves garlic, finely chopped
4-5 shakes of crushed red pepper flakes
Extra Virgin Olive Oil (EVOO)
1/2 cup finely shredded parmesan cheese (or 1/4 grated)
1/4 cup dried basil
1/4 cup dried oregano
1/4 cup dried parsley flakes
Palmful of white sugar
2 bay leaves
Black pepper, to taste
Add EVOO (just enough to saute with, about one turn around the pot), crushed red pepper flakes, onion, and garlic to a large stockpot. Saute over medium-high until onions are translucent in color.
Pour in all tomatoes. Stir.
Add all remaining ingredients. Stir.
Bring to a boil, cover, and reduce heat to low. Allow sauce to simmer on stove all day, stirring occasionally. The all day simmering is, in my opinion, imperative to the success of your sauce. I feel that it really allows the flavors to blend together. You could probably keep it in a crockpot on low all day, if you have to leave the house for whatever reason, I’ve just never tried it.
Taste your sauce periodically, as well – remember, you can always add more seasonings to taste, you just can’t take away!
Serve over your favorite pasta, paired with a salad (and garlic bread, if you’re a carbaholic like me!).
Super easy, right? And, you can even freeze your sauce for a quick meal later on!
Thank you so much to Meagan for allowing me to share one of our favorite recipes, and thank YOU for reading!