Mambo Italiano

After making my first batch of homemade tomato sauce, I have not been able to return to jared varieties with the same enthusiasm. They all taste like sugary tomatoes to me. This can be attributed to the high fructose corn syrup added to most commercial tomato sauces. Making your own sauce is so simple, and only takes about 30 or 45 minutes, depending on how much you make. Most people used crushed tomatoes. I prefer either a can of crushed tomatoes with a can of diced tomatoes, or only diced tomatoes, because I love chunky sauce with lots of vegetables. There are many different varieties of tomato sauce, but this is the one that I make most often.

2-3 Tbsp olive oil

1 can diced tomatoes

1 can crushed tomatoes

1 medium onion diced

2 carrots diced

2 ribs celery diced

2-3 tsp minced garlic

4 Tbsp fresh basil, torn. (or about a tablespoon of dried basil)

1 Tbsp fresh parsley

2 tsp fresh rosemary

3 tsp fresh oregano (or 2 tsp of dried oregano).

Salt and pepper

Heat oil in a pan over medium heat. Add carrots first (they take the longest to cook), and after a few minutes of sauteing, add the onions and celery. Sprinkle with salt and pepper. Add the garlic last, because it tends to burn quickly. Add the cans of tomatoes. Add herbs. Stir the sauce, turn the heat to low, and allow the sauce to simmer for about 30 -45 minutes or until thickened. Serve over your favorite pasta. I like to sprinkle with freshly torn basil to garnish. I usually prefer this sauce as is (vegetarian), but beef or chicken could easily be added. Also is wonderful over beef, cheese, or spinach ravioli.