Yep. I’m serious. Homemade tomato sauce in only 10 minutes. For realz.
So it’s like totally convenient. And easy to remember. Not that I’m sort of person who has ever over-cooked noodles before.
Oh no. Not me.
I love homemade sauce because it tends to be a little less thick than store-bought, and thus is perfect for sopping up with bread.
Don’t even get me started on how I love to soak up my leftover tomato sauce with bread. Let’s not even go there today. We have things to do. It’s Monday. You don’t have time for a 15 minute rant on how much I love saucy bread.
But, oh man. I love it. I day-dream about it sometimes.
Needed: 1 can (28 ounces) whole peeled tomatoes (get a low sodium kind if you can), 1/4 cup olive oil, 8-10 fresh basil leaves, salt and pepper to taste.
In a blender… uh… blend the tomatoes with their juices.
In a sauce pan heat the olive oil then cook the basil leaves just until they begin to wilt (10-15 seconds). Stir in the tomatoes and continue cooking for 6-8 minutes so that it thickens up slightly. Add salt and pepper to taste, and serve over cooked spaghetti noodles.