Make sure to REPIN this recipe 🙂
Have you ever made your own pasta sauce at home? It really is not difficult at all — It really is cutting, heating , and seasoning 🙂
And can you believe that it really does not cost more than the jar stuff you buy in stores plus it does not have tons of preservatives
There is a funny story behind this recipe – I was making dinner like normal last week making gluten free pasta with my homemade sauce – and I thought I never shared this recipe with you all – so I whipped out my camera and took some shots – so there is not ingredient picture or that but this SERIOUSLY is the Best Pasta Sauce ever —
Most of my earliest memories involve food – we would go out on occasion – and one of the restaurants we use to go to Il Fornaio. I loved the fact I could see the chefs cook and I would always get the Capellini al Pomodoro
AND IT WOULD BE AMAZING
I decided to try and make my own Pomodoro a few years ago based on what I knew in the sauce above — I have perfected it over the years
Once the sauce and pasta is ready – place the pasta in the hot sauce and cook for a minute or two so the pasta soaks up a little sauce
The sauce is gluten free ( naturally 😉 ) and made about 2 cups and cost maybe $3 — The tomatoes were actually left over from another meal and the basil is homegrown – and just some garlic, olive oil, salt and pepper
If you make The Best Pasta Sauce Ever Recipeplease make sure to leave a comment
Love You Guys!
The Best Pasta Sauce Ever Recipe
Ingredients
- 1.5 pints of cherry or grape tomatoes - cut into half
- Olive Oil
- 3 cloves of garlic, minced
- ¼ cup of basil, shredded
- salt and pepper
Instructions
- In a medium skillet heat about ¼ cup of olive oil - add garlic
- Stir over medium heat - over 5 minutes add tomatoes
- Stir for 2 minutes - cover and lower heat a little bit
- Check after 5 minutes - the tomatoes should of burst at this point - and there will be more liquid
- Add basil and salt and pepper
- Lower heat and cover and heat for at least 5 more minute
- Now the sauce is DONE!
- Enjoy!
Categorized:
- Gluten Free
- Recipes
- Sauce or Marinade
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Comments
Jessica
Do you think you could throw this in a blender, puree it and use it as a red sauce for a home made pizza?
Sara
Oh I am sure you can 🙂 Sounds like it would be amazing and I will be trying it
Susan
I’ve been making a similar sauce like this for years. I can’t stomach the jarred stuff, but this……so good! 🙂
20 Brains Down 0 To Go! | Nerdy Chronicles
[…] making it this weekend, but I had a pint of grape tomatoes that was starting to get old so I found this recipe. It was so yummy! It tasted like sun-dried tomatoes mixed in with pasta and that made me […]
Tabby
do you think you could freeze it? I have tons of cherry tomatoes.
Maronee
yes
Fall Weekday Chicken Dinner Recipe | Budget Savvy Diva
[…] is your favorite way to eat chicken? For the tomato sauce I am using one of my famous recipes from HERE. I did change it a bit ( I am using different tomatoes but the main concept is the same) it is […]
Danielle
Wondering the same…do you think you could freeze this?
Maronee
I threw it in a blender. It completely changed the taste, but I have to say, it was the best Tomato Gazpacho that I’ve ever made.
5 Student Recipes That Beat A Pot Noodle - Student voices
[…] was terrified of this recipe until my second year.Before I came across this on Pinterest I thought making pasta sauce would always result in a bitter, sloppy, sorry affair of […]
Judy
I make this often. I truly believe it is the best tasting sauce, and it’s so easy to make!
Carolyn
Made this the first time today because I have a cherry tomato plant that is giving me tons of them. It’s
really delicious. The tomato I am growing is called chocolate sprinkles and is mostly brown and green when ripe but turned a lovely red when cooked. Makes about enough for two people but I live alone and wouldn’t be surprised if I eat it all.Morgan
Wondering if you think this can be canned?! I have a ton of grape/cherry tomatoes!
Sandy
Absolutely delicious and full of flavor! I did use my immersion blender to smooth it out a bit and it did not change the flavor. It is robust either way and super quick and easy.
Nanette
Do you boil and remove the skins? Or just cut in half and add other ingredients to it?
Vectorchef
If covered while cooking , the sauce may end up fairly runny. I sometimes remove the cover to boil off some of the liquid and thicken the sauce a bit.
I also double the recipe ingredients and then add a small can of drained mushroom stems and pieces.Frugal Pasta Recipe with Homemade Tomato Sauce and Garlic Bread
[…] My secret to an inexpensive homemade tomato sauce is using inexpensive canned tomatoes – also there really is no difference between the store brand and a known brand such as Hunts – I use two cans, plus a clove of fresh garlic and (not in the picture) and one whole onion. For the “Best Ever” Tomato Sauce recipe, go here. […]
Lucia Christina
I did make tonight but won’t eat till tomorrow night dinner
I mad with regular and a few yellow tomato was that ok??? Also can I is either this sauce on my baked ziti?Vodka Pasta Sauce Recipe: Easy to Make in 15 Minutes | Budget Savvy Diva
[…] alternate sauces and have different pasta dinners every night of the week. I love making my own tomato sauce and this vodka pasta sauce recipe is a great way to expand on that, or dress up a jar of tomato […]
Lori
Second time I’m making this..my garden is exploding with cherry tomatoes and this is by far our favorite summer sauce..thank you
Lex
Would you need to change anything to can this sauce?