When my Mom made sauce, she made sauce.
It was always a huge pot and an all day affair.
It was always on Sunday and it will always be a memory that reminds me of my childhood.
When I first moved to California (8 years ago!) I made sauce all the time.
It was my way of staying connected to everything that I missed so much back in Jersey.
But as I continued to experiment more in the kitchen, I slowly began to pull further and further from the traditional Italian recipes I grew up with.
I was experimenting more and having lots of fun with the abundance of amazing produce and fresh foods that So.Cal has to offer.
But I gotta tell you guys, ever since Katie has come along, I find myself craving all of the foods I grew up with again.
Perhaps it’s because I see myself in her and remember the types of foods I was eating at her age and simply want to share that with her OR perhaps it’s my way of keeping her Grandma and Grandpa relevant in our house while living clear across the country.
More than likely it’s bit of both.
But all I know for sure, is that I can’t stop calling and emailing my Mom and Dad for reminders of how they “made this” or “how they make that”.
This sauce is a very modern version of what my Mom used to make.
And even though my version only cooks for about twenty minutes it still manages to fill my home with all the aromas of love, safety, and security that I had when I was growing up.
I want to be sure to create that same environment for my little girl. And so… I make sauce.
20 Minute Tomato Sauce
Yield: 6 cups
Prep Time: 5 minutes
Cook Time: 20minutes
Total Time: 25 minutes
1 tbsp extra virgin olive oil
2-3 cloves of garlic, chopped up
1 medium yellow onion, diced
A fat pinch of red pepper flakes
2- 28 oz. cans of crushed tomatoes
1 bay leave
1 tbsp dried oregano
Salt and pepper to taste
Heat oil over medium heat in a medium saucepan.Add onion, red pepper flakes along with a pinch of salt and sauté about five minutes before adding in the garlic.
Once the veggies are fragrant, tender, and translucent you are ready to stir in the tomatoes, bay leave, and oregano.Season with some salt and pepper and allow the sauce to come to a boil.
Once boiling, reduce to a simmer and cook for another ten minutes.Adjust your seasonings and enjoy!
Makes about 6 cups
Serving Size = ½ cup: Calories: 86; Total Fat: 1.1g; Saturated Fat: 0.2g; Cholesterol: 0mg; Sodium: 298mg; Carbohydrate: 9.4g; Dietary Fiber: 2.2g; Sugars: 4.2g; Protein: 2.1g