Sundried Tomato and Italian Herb Pasta Sauce

Pasta sauce can seem a little daunting since it takes some patience, but it is well worth the flavor to make your own. Plus, who doesn't want to feel like an Italian Nonna feeding their family dinner?? This pasta sauce is really quite simple to make. It will need to simmer on the stove for a few hours, so you'll just want to make it on a day when you're home. For me, that's usually on Sunday afternoons. It requires minimal prep, so it's something you can keep on the back burner (literally) while you do other things around the house or catch up on your latest Netflix binge. Just don't forget to check in from time to time to give it a quick stir and make sure you haven't burned the kitchen down.

This recipe makes the equivalent of about two large jars of pasta sauce. I like to put one in the fridge to use that week and one in the freezer for a future week. Because you're not canning it the way it's sold commercially, you'll need to refrigerate until using. Also, because of the fresh ingredients, it should either be eaten or frozen within a week for best results.

Sundried tomatoes may sound exotic, but they are carried at most major grocery stores. Our local Costco usually carries a large jar that lasts us quite a while and is really affordable.

Sundried Tomato and Italian Herb Tomato Sauce

Yield: about 2 quarts

Ingredients:

4 cans diced tomatoes

1 c sun dried tomatoes

1 yellow onion

1/2 Tbsp chopped garlic

2 Tbsp olive oil

1/2 Tbsp salt

Several sprigs each of fresh Italian herbs such as rosemary, thyme, oregano, or sage (*Note: if you don't have access to fresh herbs, about 1 Tbsp of Italian Seasoning can be substituted).

Instructions:

1. Coarsely chop onion.

2. Heat olive oil in a large pot over medium-high heat.

3. Add onion and sauté until translucent, about 5-10 minutes. Stir occasionally to prevent burning.

4. Add garlic and cook until fragrant, about 1 minute.

5. Add diced tomatoes, sundried tomatoes, and salt. Stir well.

6. Heat until sauce just starts to bubble. Then turn heat down to low.

7. Add fresh herbs and place lid over pot. For woodier herbs such as rosemary, leave the leaves attached to the stems, to be removed after the sauce is fully cooked.

8. Let simmer on low heat for at least one hour up to all day. Stir periodically.

9. Once desired flavor is reached, remove the woodier herbs from the sauce. Those with softer leaves can remain.

10. Pour or ladle sauce into a blender and pulse until desired consistency is reached.

11. If using immediately, serve over pasta, cooked meat, or vegetables.

12. If not using immediately, pour or ladle into clean jars. Let cool on counter and then place in refrigerator or freezer. Use or freeze within 1 week of making.