This was one of the first recipes I learned when I got married over ten years ago! It started off as a basic spaghetti sauce recipe that I prepared fresh once a week for one my husband’s favorite dishes; but through-out the years I realized this sauce is a multi-purpose saviour that can be made in huge batches and stored in the freezer for many a quick fix!
I had to add it to the collection all on it’s own, as I am sure I will be linking you back to it for many of our Italian-inspired recipes. Whether used as a simple spaghetti sauce (with or without meat!), as a pizza sauce or a dip for cheese sticks…it’s great to have in the fridge & freezer for any cooking solution.
For the Recipe
- 2 tablespoons (30ml) of pure olive oil
- 1/2 cup (100g) of tomato paste
- 1 teaspoon of ground coriander
- 2 teaspoons of ground cumin
- 1 tablespoon of ground parsley
- 1 teaspoon of Worcestershire sauce
- 2 tablespoons of ground oregano
- 1 tablespoon of ground basil
- 2 teaspoons of salt
- 2 cans (800g) of canned tomatoes, finely chopped
- 1 garlic clove, finely chopped
- 1/4 cup of red wine
- 1 tablespoon of granulated sugar
Begin by warming the pan or skillet of your choice in medium heat. Add the olive oil and when warm, add the tomato paste. Whisk it around and let it cook for about 2 minutes. Add the spices: ground coriander, ground cumin, ground parsley, Worcestershire sauce, ground oregano, ground basil, & salt. Whisk until the aromas begin to invade your kitchen and the tomato paste browns a little.
I like to buy the finely chopped canned tomatoes, easiest to just pour directly into the pan! Of course, you are allowed to use all-natural ingredients – like fresh basil, oregano & parsley, as well as self-chopped yummy natural tomatoes. Whenever I get a chance to use fresh ingredients, I make it a point to do so! But, no stress, we work with what we can and that’s why recipes are just a guideline of what should go on in your kitchen. Embrace your own creativity and drop a little bit of you into the pan as well!
Also, there’s a bit of a variation that can be made at this point. I love a good, thick & crafty tomato sauce. My husband prefers a uniform glaze-y sauce that varnishes his pasta. So sometimes, when I’m feeling lovely, I put the tomatoes through the food processor first and then add them to the pan. But for the most part, I really do love those tomato chunks!
After whisking the paste mixture and tomatoes, you will begin to see the lovely consistency the sauce begins to take. Add the last ingredients: minced garlic, wine, & sugar. Bring to a boil, reduce the heat, and simmer on low for about 30 minutes (you will start to see how the tomato juices start showing). Ever so often, give it a whisk to be sure there isn’t too much liquid evaporating too quickly.
Once done, you can serve immediately with pasta. Otherwise, let it stand for some minutes to later pour into containers for storage! Glass works wonderfully in the refrigerator, but I prefer plastic food storage containers for the freezer. Like I mentioned before, it’s great to keep at hand for those lazy cooking days or for a quick pizza-making session with the kids!