Today, I'm proud to announce that made pasta sauce from scratch for the very first time. I've heard many people say it's so easy but somehow I've been intimidated by it. I went to the market to pick up a bottle of pasta cause and a Creamy Tomato-Basil sauce caught my eye. Then I got the urge to try to make it myself. So, I read the ingredients on the bottle. Hmmm...the basic ingredients seem simple enough, it's just going to be a matter of figuring out how much of each ingredient to get. What really opened my eyes while reading the ingredients was that there are so many unnecessary additives and preservatives in the sauce you buy at the store.
So I got really excited about making it myself. I put the bottle back on the shelf and picked up fresh ingredients to make my very own Creamy Tomato-Basil Sauce. Oh my goshhh....I can't believe I waited this long to try it!! I'm going to become one of those people who will say "it's so easy!" :) I cant' wait to try making other sauces.
The sauce came out delicious. I can really taste the freshness of the tomatoes and basil that I can't get from sauce that come in a bottle. I served the sauce with Linguini and Pan Fried Fish Fillet. Next time I'm going to try it with seared scallops...yummm!
Makes about 5 cups
10 Roma tomatoes, quartered
1 large onion, diced
6 garlic cloves
10-12 fresh basil leaves
1 t. sugar
Salt and pepper, to taste
1 C. heavy cream
3 oz. aged Asiago cheese
1/4 C. extra virgin olive oil
2 T. butter
Crushed red pepper (optional)
Pasta of your choice, cooked according to box instruction
1. Heat oil in a large pan. Add onions and garlic and sautee for 3-4 minutes until onions turn opaque.
2. Add tomatoes, basil, sugar, salt and pepper. Simmer for about 8 minutes. Turn off heat.
3. Stir in butter until melted.
4. Transfer tomato sauce into a blender or large food processor. Add heavy cream and cheese, and blend for 15-30 seconds.
5. Pour back into pan and cook until just bubbling, then turn off heat.
6. Serve hot with pasta. Add crushed red pepper, if desired.