Well, yesterday I mentioned that my most favorite thing to do with my homemade bread is to dip it in a pot of homemade simmering tomato sauce.
That did it. I HAD to make it. I craved the sauce with everything in me. And it is so easy, so it was a breeze to pull this off on the busy afternoon I was having.
Of course while this beauty was cooking, I grabbed the loaf of bread and sliced a giant slice and began to rip off sections to dip in the sauce and devour. I may have spoiled my dinner, but that is besides the point. I was satisfied. And I had my serving of veggies from the sauce and whole grains from the bread.
So here is the recipe that has been adapted from one passed down in my family (it used to be made with an entire stick of butter and several tablespoons of sugar–it was good, and feel free to make it that way–but this way is just a delicious to me and that is saying something considering how near and dear the sauce has always been to my heart growing up.
Homemade Tomato Sauce
- 1 28oz low sodium tomato sauce or puree
- 1 Tbs oregano
- 1 18 oz can of tomato paste
- 2 tsp basil
- 2¼ cup water (fill the tomato paste can with water)
- 1 tsp rosemary leaves
- 3 Tbs parsley
- 2 Tbs olive oil
- 2 bay leaves
- 5 cloves garlic, smashed
- 2 Tbs honey
- salt and pepper to taste
- Simmer all ingredients on low fro 3-5 hours. Remove garlic cloves and bay leaves.
The greatest thing about this sauce (besides the dipping opportunity it creates for bread!), is that it makes a ton and can be used in so many ways. I use this in so many recipes ranging from soups, pizzas, casseroles, to just a dipping sauce.
Make a large batch and freeze in 1-2 cup portions for later use (by cooking and storing in 1 cup freezer safe bags or containers).
**To add veggies to this sauce, add in 1/2 pureed sweet potato, carrot or pumpkin. No one will ever know!