Monday, January 21, 2013

BEST pasta sauce

I will always attest to homemade is better....and something's r worth extra time and effort right?
Well, this is one of those this recipe from Pinterest and planned on making once..told the Hubby that if it was as good as it says I would make a HUGE batch to freeze before baby J is here. 
That will be happening, even the Hubby comment on how much better is was....
1 tablespoon olive oil
8 garlic cloves, thinly sliced
4 fresh basil leaves, torn into small pieces
Two 28-ounce cans crushed tomatoes, with their juices
2 teaspoons Kosher salt
2 teaspoons balsamic vinegar


1. In a large saucepan or deep skillet, warm the olive oil at low heat. Add the garlic and cook until golden, about 3 minutes. Stir in the basil.
2. Pour in the tomatoes with their juices, bring the sauce to a boil, and then add the Kosher salt. Reduce the heat to low and simmer 45 to 50 minutes. As the sauce thickens toward the end, stir in the balsamic vinegar. Remove the pan from heat.

Found on Pinterest:

Take care-DCW

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