Have you noticed how expensive pasta sauces are becoming? While the cost of food has risen, the cost of pasta sauces has gone through the roof! The last time I was at the grocery store I noticed some of the gourmet sauces were priced over ten dollars for a 24-ounce jar.
I love the convenience of opening a jar of pasta sauce and heating it up in a pan. But, nothing compares to the flavor of good old fashioned homemade pasta sauce. After seeing the cost of gourmet sauces, I decided it was time to create my own. Not only can I save boatloads of money, my family enjoys flavor-exploding sauces infused with love.
Today, I'd like to share three easy-to-prepare and affordable pasta sauces. Each can be refrigerated up to a week or frozen up to three months. Most require basic ingredients you already have in your pantry. When possible shop for produce at your local Farmer's Market. Local produce usually has better flavor than store bought. Better yet, use organic produce.
To save additional money, grow your own herbs. Most herbs will grow year-round indoors. They make a pleasing addition to the kitchen and the flavor can't be beat. If you don't have a green thumb, shop for fresh herbs at Asian markets. You can find a vast array of herbs not found in grocery stores for a fraction of the cost.
Feel free to substitute different ingredients and create your own unique version of the following pasta sauce recipes. If you don't have fresh tomatoes, use canned tomatoes. If you don't like onions, use a leek or turnip. Add spices to suit your tastes. Most of all have fun creating homemade pasta sauces and sharing them with friends and family.
Homemade Pasta Sauce Recipes
Basic Tomato Sauce
Yield: 1 Quart
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients:
2-1/2 pounds Roma tomatoes
1/4 cup Extra-Virgin Olive Oil
2 medium Onions, chopped (white or yellow)
1 head Garlic, peeled and chopped
1 teaspoon Sea Salt (or table salt)
2 Tablespoons Tomato Paste
1 Tablespoon fresh Oregano, chopped
1 Tablespoon fresh Basil, chopped
2 Tablespoon fresh Parsley, chopped
1/3 cup Balsamic vinegar
Freshly ground Black Pepper, to taste
Directions:
Although there are multiple steps to this recipe, it isn't difficult to prepare. The flavor is worth the effort! The first step involves cooking the tomatoes and removing the skin. In order to easily remove the skin, you will first boil the tomatoes and immediately place them in a bowl of ice water. This shocks the skin and makes it peel back. The trick is to score an "X" in the flesh of the skin on the bottom of the tomato. When it hits the ice, it will curl; making skin removal easy.
1. Fill a large pot about 2/3rds full of water. Place over high heat and bring to a boil. After scoring the "X" in the flesh, gently place tomatoes in the boiling water. It is best to cook tomatoes in batches because they only need to cook for a minute or two.
2. Once the skins loosen, remove tomatoes using a slotted spoon and transfer to ice water. Let sit for one to two minutes.
3. Gently peel tomatoes with a paring knife. Cut tomatoes in half crosswise. Scoop out seeds with your finger or the handle of a soup spoon. Chop tomatoes and set aside.
4. Using a Dutch oven or deep skillet, heat olive oil over medium heat. Add onions and cook until translucent, 5 to 6 minutes. Add garlic and salt. Stir constantly for 2 to 3 minutes. Stir in tomato paste and cook for 2 to 3 minutes, or until paste begins to brown on bottom of pan.
5. Pour in Balsamic vinegar and reduce heat to low. Scrape brown bits from bottom of the pan using a wooden spoon. Cook until slightly reduced, about 3 minutes.
6. Add tomatoes. Cook for 30 minutes or until tomatoes are soft and break apart with a spoon.
7. Remove pan from heat. Stir in fresh herbs and pepper. Transfer tomato sauce, in small batches, to a blender. Process until sauce is the desired consistency. Be very careful when transferring so you don't burn yourself.
If you prefer a smooth sauce, puree the entire batch. If you prefer chunky sauce, puree half and mix the smooth sauce with the unprocessed sauce.
Basic Tomato Sauce can be used on all types of pasta. It is great for serving over grilled chicken topped with mozzarella cheese. Use as homemade pizza sauce or dipping sauce for breadsticks. The possibilities are endless!
Super Simple Alfredo Sauce
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
1/2 cup unsalted Butter
3 cups Heavy Whipping Cream
1 teaspoon ground Nutmeg
1 teaspoon Sea Salt
1 teaspoon freshly ground Black Pepper
1-1/2 cups freshly grated Parmesan Cheese
3 Egg yolks
Directions:
1. Melt butter in a saucepan over medium heat.
2. Add cream, whisk to incorporate butter. Stir constantly.
3. Stir in nutmeg, salt, pepper and parmesan cheese.
4. Stir constantly until cheese is melted.
5. In a small bowl, mix egg yolks with 1/2 cup of sauce. Whisk ingredients together and pour mixture into sauce.
6. Simmer over medium-low heat for 5 minutes.
7. Remove from heat and serve immediately.
Note: Never add an egg to hot sauces or you'll end up with scrambled eggs. Instead, mix yolks with a small amount of sauce and quickly whisk ingredients together. Then, add to the remaining Alfredo sauce.
Alfredo sauce is a creamy white sauce that marries well with most types of pasta. Add steamed broccoli florets and grilled chicken breast to penne pasta and top with Alfredo sauce. Or smother angel hair pasta in sauce and serve with Bruschetta or garlic bread. Alfredo sauce is calorie-laden so use sparingly or plan on incorporating an extra work-out or two.
Pungent Pesto Pasta Sauce
Yield: 6 servings
Prep Time: 10 minutes
Ingredients:
1-1/2 cups fresh Basil leaves
1 cup Pine Nuts (or Walnuts)
3 cloves Garlic, peeled
1/4 cup freshly grated Parmesan Cheese
1/3 cup Extra Virgin Olive Oil
1 teaspoon Sea Salt
1 teaspoon freshly ground Black Pepper
Directions:
1. Add basil, pine nuts, garlic and parmesan cheese to a food processor. Process ingredients using the 'Blend' cycle. While ingredients are blending, slowly add olive oil.
2. Blend until smooth, 2 to 3 minutes.
3. Transfer pesto to mixing bowl. Add salt and pepper, mix well.
4. Serve immediately.
Pesto packs a flavorful punch, so it's best to use sparingly. Pesto makes a great topping for nearly any type of pasta. It can also be used as a marinade for chicken, beef or pork. Use as a spread for crackers and breads.
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