This recipe for Grandma’s Tomato Sauce has become a household staple. Unfortunately, I can not take credit for the original recipe but I can take credit for the love and creativity that I put into it. I’ve shared a few different versions of “pasta” sauce recipes here but I find that we are enjoying this one even more. This recipe comes from Fixate Cookbook, written by celebrity fitness trainer Autumn Calabrese. It’s a simple sauce that I can double the recipe and freeze half of it for the next time we want a tasty meal! You can throw the frozen sauce into the crock pot to reheat or simply move it to the refrigerator the night before so it’s thawed and ready to heat! BONUS: It’s a perfect recipe for meal prepping day. The sauce can simmer on the stove while you prep other foods for your week.
Winter for us, means craving warm, hearty meals. As a busy mom running and managing a store full time, I need to make sure if I am cooking a meal, it’s in 30 minutes or less. So that’s why this recipe is so wonderful and versatile! I can even add veggies to it. If I do this a great time saving tip: I like to prepare veggies like zucchini, carrots, bell pepper, or mushrooms in advance and freeze them. I move them to the refrigerator the night before and they are thawed and ready to use when I’m ready to make the sauce! Make some whole wheat pasta, brown rice, quinoa or add to a soup. and you have a complete meal.
Grandma’s Tomato Sauce
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 4 garlic cloves, finely chopped
- 1 (6-oz.) can tomato paste, no salt added
- 1/4 cup red wine
- 2 cans (28-oz) whole peeled tomatoes, crushed or pureed in blender or food processor
- 2 Tbsp agave nectar
- 1 tsp sea salt (or Himalayan salt)
- 1/4 tsp ground black pepper
- 1 (3-oz) Parmesan (or parmigiano) cheese rind
- 3 Tbsp finely chopped fresh basil
- Heat oil in a large saucepan over medium-high heat.
- Add onion; cook, stirring frequently for 5 to 6 minutes, or until onion is translucent.
- Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes. Do not let tomato paste burn.
- Add wine; cook, stirring constantly, for 2 to 3 minutes.
- Add tomatoes, agave, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occasionally, for 3 minutes.
- Add cheese rind; cook, stirring occasionally, for 1 hour.
- Add basil; mix well.