1 24-oz bottle of Rega Italian strained tomatoes (Passata Di Pomodoro)
1 26-oz carton of Pomi strained tomatoes
2 carrots, diced
1 large onion, diced
4 stalks of celery, diced
5 cloves of garlic, minced
1/2 cup fresh basil, chopped
1/2 cup fresh Italian parsley, chopped
1 tsp dried sweet basil
Himalayan pink salt, to taste
Pepper, to taste
Extra-virgin olive oil
Add about 2 tbsp olive oil to a heavy skillet and heat over medium. Add the carrots, celery, onion and garlic. Stir and cook for about 10 minutes. Add the fresh basil and parsley, reserving a few leaves of each for garnish. Continue to cook for a few minutes, then add the strained tomatoes (both the Rega and the Pomi). The Pomi strained tomatoes are thicker than the Rega, and no tomato paste needed to be added to this sauce. Simmer on low with the lid tilted on top, stirring frequently. Taste after about 25 or 30 minutes, then taste before adding salt and pepper. Meanwhile, cook your spaghetti. When it is al dente, drain and return to pot. Add enough sauce to the pasta to coat all of it lightly. Serve each plate with additional sauce on the side, and garnish with fresh basil and parsley.
This takes no time at all to make. You could use this tomato sauce over rotini or fusilli pasta (preferred because the sauce coats every nook and cranny in these types of spiral pastas), or for a lower carb version, it could be served over spiraled zucchini. I have the Veggetti, and it’s awesome.
Just coat a heavy skillet with about 2-3 tbsp of extra-virgin olive oil over medium-high heat. Add about 3 cups of fresh chopped, peeled, deseeded organic tomatoes; one grated organic carrot; about a tbsp of dried sweet basil; and about 3 or 4 minced garlic cloves. Stir and let simmer for about 10 minutes. Add one 24-ounce jar of Bionaturae unsalted organic strained tomatoes, about 1/2 tbsp roasted garlic and sea salt (www.thegarlicbox.com), and fresh-grind coarse pepper (www.gallowaysfoods.com) to taste. Let the sauce simmer on low while you cook the rotini al dente. I used one box of Barilla’s Veggie rotini. When the pasta is done, drain and return to pot. Stir some of the sauce into the pasta to moisten it. Serve the pasta on individual plates with about a half cup of sauce on top. Garnish with some fresh basil.
Delicious and easy. Filling, too.
With lots of new organic produce for the week, and plenty of herbs in my garden, it was a good time to make a batch of tomato sauce. I only had 16 ounces of cherry tomatoes, though, and none of my garden tomatoes were ready to pick. So, I cheated a little on this one; I added a jar of organic marinara sauce to it. It would have been fine without the extra sauce—just double or triple the recipe and exclude the jar of marinara. That way, you’ll have enough sauce for more than one or two meals (which was all I would’ve had if I hadn’t added the extra sauce).
3 tbsp extra virgin olive oil
16 oz organic cherry tomatoes, cut in half
4 cloves garlic, sliced in half
1/2 c water
handful of fresh basil, finely chopped (and some extra whole basil leaves for garnish)
1/2 c fresh Italian parsley, finely chopped
Himalayan pink salt
Flavor God Everything Seasoning
One jar organic marinara sauce (Optional)
Heat the olive oil over low-medium heat in a large heavy frying pan. Add the cherry tomatoes, stir and cook until they begin to break down and become soft. Add the garlic and stir. Add the water after the garlic becomes aromatic, and simmer partly covered on low for about 15 minutes, stirring frequently. Add the chopped basil and parsley and continue simmering for another 15 minutes, or so. Add the (optional) jar of marinara sauce, and then season according to your taste with the salt and pepper and any other seasonings of your choice (dried basil, oregano, Mrs. Dash, Flavor God seasonings). Turn the heat down to allow the sauce to simmer, partially covered until all the flavors have blended. Serve over whole-grain pasta of your choice. Garnish with basil leaves.