Never buy jarred tomato sauce again! This easy recipe comes together quickly thanks to a base of canned tomatoes. It’s perfect tossed with pasta and sprinkled with a little parmesan cheese, spread onto pizza, or as a dipping sauce to arancini or mozzarella sticks.
Recipe & Photo by Maren Ellingboe
It would have been so nice to be able to print this without the large picture that forced the actual recipe to two separate pages!
We’ll pass this suggestion along to our team!
Seriously, who is weighing the tomatoes they pick in their garden?!!! I make a sauce similar to this in the crockpot (6 qt.) and I use 6 quarts of cut up Marzano tomatoes. Much easier, and I don’t have to peel them since the skins help to thicken the sauce, and the crockpot means I don’t have to watch it and I don’t heat up the entire house.
This is a great tip!
How long will this keep in the freezer? Also, any tips on storage containers. Thanks
Most homemade sauces will last about 4-6 months at it’s best!