Homemade Tomato Sauce
From Jane Maynard, thanks to Mike’s inspiration even more years ago!
Recipe type: Main Dish
  • 1 shallot or ½ onion, diced
  • 3-5 fresh garlic cloves, minced or pushed through a press
  • 2 cans Hunt’s petite diced tomatoes
  • 2 tablespoon tomato paste
  • 1 – 2 tablespoon sugar
  • ¼ teaspoon black pepper
  • ¾ teaspoon kosher or coarse salt
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  1. Heat olive oil over medium heat. Add shallots/onions. Cook until soft, a few minutes. Add garlic and saute for about a minute. Add tomatoes, tomato paste, sugar, salt and pepper. Bring to boil, then reduce heat to the point where the sauce still simmers (usually medium-low). Simmer for 15-20 minutes. While the sauce is simmering, you can smash the sauce up a bit with a ricer or pastry blender, to break up some of the tomatoes. I like my sauce chunky, so I just do this a little bit.
  2. Serve chicken with tomato sauce and cooked pasta.
Recipe by This Week for Dinner at https://thisweekfordinner.com/chicken-parmesan-a-pantry-go-to-classic/