How To Make A Simple And Healthy Pasta Sauce

Not all of us have the privilege of being Italian. It seems like every Italian knows the secret to making delicious tomato sauce. Of course, I'm one of them myself, so I have several sources. But not everyone has time to make a sauce that takes hours to prepare.

It takes time for the sauce to simmer to perfection. Time stops while you wait for the sauce to reach just the right consistency. But who has time to wait when they're hungry? He will show you how to make fresh garden sauce that takes less than 30 minutes to prepare using a few simple ingredients found at home.

To make this easy tomato sauce, you need four basic ingredients.

1 bunch of cherry tomatoes; 1 small yellow onion

1 clove of garlic

2-3 tablespoons of olive oil

First, heat a medium skillet over medium-high heat. Pour olive oil into the skillet and rotate the skillet to coat the bottom evenly. Turn the heat under the pot down slightly. While the olive oil is slowly heating, chop the vegetables.

Place the cherry tomatoes on a cutting board and cut into quarters. Save as much juice and seeds as possible. These give the sauce a pleasant taste, nutrition, and consistency.

It's time to chop the onions. The olive oil should be about the same, so add the chopped onion and quartered tomatoes. Be careful not to get the heat too high. You don't want to burn the onions.

Find the largest garlic clove you have. If you don't have it, you can also add a pinch of garlic powder. Using the flat side of a knife, carefully crush the garlic. Cut the garlic into small cubes and add them to the sauce.

You can also add different vegetables to the sauce if you have them. Good varieties include zucchini, various types of squash, olives, and peppers. These all add extra flavor to the sauce, adding more nutrients and texture. If you like it spicy, add peperoncini. For a milder sauce, add a few pinches of crushed red pepper flakes.

Add all the vegetables to the pot and stir-fry, making sure they are coated with olive oil and well-cooked. Now that it's time to wait, check the sauce every few minutes to see how it's doing and stir. The tomatoes will ooze juice and wilt after a few minutes. After 10 minutes, the onions should become translucent, and the tomatoes should completely lose their shape. Be sure to close the frying pan lid after stirring. Condensation on the pan will prevent the tomato juice from burning.

When the onions become soft and it looks like you've made a real sauce, remove the lid. Simmer the sauce over medium heat for a few minutes to cook through and prevent any wet parts of the sauce from curdling. By the way, never add water to tomato sauce. The goal is to reduce and thicken the juice. Add your favorite noodles to a large pot of boiling salted water, remove the colander, and they're almost ready to eat. Top the pasta and sauce with Parmigiano-Reggiano cheese, and place a slice or two of garlic bread on a plate. This sauce definitely brings out the Italian in you, even if you don't actually have one. I will never buy a jar of pasta sauce again.

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