August 29, 2017

Favorite Homemade Pasta Sauce

The hardest part of this recipe was naming it. Favorite Homemade Sauce I Put on Almost Everything just isn't very catchy, so I decided to simply call it pasta sauce. {smile} But I really do have a huge batch of this deliciousness in the refrigerator almost all the time, and I use it in all kinds of ways.

I wanted a simple, frugal, and plant-based sauce that I could make from ingredients I always have on hand. The ultimate in convenience food, in my opinion. And very adaptable... this sauce is good with more veggies added, or leave out any that aren't favorites at your place.

This recipe makes about a gallon of sauce, which is enough to feed my tribe for two meals. It freezes well, or keeps nicely in the refrigerator for a few days. Here is the recipe...


Favorite Homemade Pasta Sauce

12 cups crushed tomatoes (the amount in a #10 can)
3 1/2 cups diced tomatoes with juice (the amount in 2 - 14.5 ounce cans)
1 cup lentils, sorted and rinsed, uncooked
1/2 pound fresh button mushrooms, chopped
1 medium sweet onion, chopped
3 carrots, peeled and chopped
1 green bell pepper, chopped
1 Tablespoon Italian Seasoning blend
1 teaspoon ground oregano
2 teaspoons garlic powder
1/4 teaspoon ground black pepper

Rinse, peel, chop, sort, open, measure... in other words, prepare all ingredients. Combine everything in a large stockpot and bring to a simmer over medium heat, stirring often. Cover and simmer until all vegetables are tender and the lentils are soft, stirring occasionally. Add a little water if necessary to keep the sauce from getting too thick. When it is done to your liking, carefully remove it from the heat and serve, or transfer to appropriate containers to freeze or refrigerate.

That's it, easy peasy indeed.

* If the grocery store doesn't have button mushrooms, I use portabella mushrooms instead.

* I make this sauce in my slow cooker quite often. I just mix it all up and let it cook on low all day. So easy.

* Add extra liquid... vegetable broth, tomato juice, just plain water... to turn the sauce into a soup.

* I think this is yummy on pasta, rice, quinoa, baked potatoes, mashed potatoes, spaghetti squash, toast. Yes, it is versatile.

Now you know how to make my simple plant-based everything sauce. I hope you like it, too!

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