I’ve been playing around with a versatile red sauce for a while now. I wanted a sauce that could work well both with a quick spaghetti dish and also as a pizza sauce in a pinch. I was simply tired of paying four dollars a jar for any decent tasting marinara at the store. This recipe is for a nice, easy, flexible sauce that can suit many needs, and won’t send you to the poor house either. I found this recipe over at The Two Bites Club – and it’s exactly what I was looking for.
1. Pour all of your ingredients into a large sauce pan and bring to a boil.
2. Reduce your heat to medium and simmer for roughly 30 minutes.
3. If you like your sauce chunky, then you’re done – if you like it a bit thinner, you can use an immersion blender (or even a regular blender) to puree up the large chunks of tomato into either smaller pieces or into a smooth sauce. Whichever you and your family prefers!
4. Enjoy! Serve with pasta or on top of your pizza!