For my first recipe, I knew it had to be John’s sauce, one of the first dishes he ever made for me. I crave it all of the time, even when we were in Italy – yes IN ITALY.
Not going to lie, before we met, I always made jarred sauce with pasta. It never seemed taboo to me. Hearing “homemade sauce” made me think of a meal that is cooked all Sunday with meatballs and sausages. More of a hearty dish, than an easy weeknight meal.
The thought of jarred sauce to John makes him cringe, and now I know why.
This sauce is so delicious, easy, and made with just a few simple ingredients. So go ahead, toss out your jars of sauce from your pantry and stick with this recipe. You’ll never turn back.
- Olive oil
- ⅓ yellow onion, chopped
- 3-4 cloves of garlic, sliced very thin
- 1 14 ounce can of plum tomatoes in sauce
- 4-5 basil leaves, sliced in thin, long strips (chiffonade style)
- Heat olive oil in a pan over medium heat
- Add in onion and saute with 2 minutes until translucent
- Add garlic and saute for 2-3 minutes until lightly golden
- Meanwhile, add can of tomatoes in a blender and pulse 2-3 times until broken down
- Pour into pan and stir
- Add a large pinch of salt and pepper
- Cook for 10 minutes, stirring occasionally
- Add in basil and stir
- Cook for 2-3 additional minutes