Make Oregano and Thyme Pasta Sauce
This is an easy, chunky, one pot sauce that makes 4.5 cups, and freezes beautifully. It is a bit tangier and sweeter than the traditional sharp/bitter sauces. Enjoy!
Ingredients
- 1 medium onion (white, yellow) - diced
- 2 tablespoons olive oil (good quality)
- Salt and pepper to taste
- 1- 2 tablespoons dried garlic; or 1 - 2 cloves if fresh
- 2 14-oz cans of tomatoes, stewed
- 1 small can tomato paste
- Oregano - generous serving
- Thyme - generous serving
- Bay leaf
Steps
- Cook onion in olive oil on med-low heat until the onion is translucent, but not brown ( about 5 minutes), stirring occasionally.
- Add a bit of salt and pepper.
- Add chopped garlic.
- Add the stewed tomatoes and tomato paste. Crush the tomatoes gently with a potato masher (in the pot).
- Shake in a generous helping of oregano and thyme, a bit more salt and pepper, and add a bay leaf.
- Stir well. Let simmer (partly covered) on low heat for 50 minutes, stirring occasionally
- Taste, and add a bit more salt/pepper if it needs it. If it tastes bitter at all, add a pinch of sugar and stir.
- Finished.
Tips
- This is great as a veggie pasta as well.
- Chopped garlic in a jar/plastic container is great and saves a ton of work and you don't get smelly hands. Fresh is awesome, but when you're busy and want to get dinner going, jarred garlic is one less chore. Costco sells large jars, but your supermarket sells small jars that are very handy to have on hand.
- This sauce goes very well with browned 10-12% fat ground beef + chopped mushrooms and garlic, fat drained off, then served over angel hair or thin spaghetti. The sauce can hold its weight on the lighter pasta well. Or try ground turkey.
- To add some more flavor, make great Make Spicy Garlic Bread.
Warnings
- Keep the heat low when simmering. Burnt sauce taste unpleasant.
