Onion Tomato Sauce

You go ahead and try to tell me that doesn’t look delicious

One of the things I hate most in the world is tomato sauce.  I think it’s grimy, thick, heavy, gross, and worst of all, tastes a little like vomit.  This is highly unfortunate as a love spaghetti, and what better to go along with spaghetti than tomato sauce?

One day I got this feeling that it wasn’t that I inherently hated tomato sauce, it was more that I just disliked the jarred/canned kind.  Determined to test my theory, I decided to make my own sauce using local, organic produce.  I scoured the internet for an easy recipe, and found one that looked simple and delicious by The Naptime Chef.

As you might have noticed from my other posts, onions are probably my favorite veggie ever. So of course, even though the recipe did not call for them, I felt the need to add onions as the sauce was cooking in on the stove.  Unfortunately, I added too many and had to improvise as I was cooking to thin out the sauce and dilute the abundance of onions.  Here is the recipe for the sauce I ended up making, which is absolutely delicious.  The first part is adapted from The Naptime Chef’s recipe, the rest is all mine.

Ingredients:
8-10 plum tomatoes, halved and cored
6 unpeeled garlic cloves
3 tbsp olive oil
1 small can (6oz) tomato paste
1/4 cup cilantro
1 – 1 1/2 cups onion (depending on how much you like onion)
1 – 1 1/2 cups water (depending on how thick/thin you want it to be)

Preparation:

1.  Preheat oven to 375 degrees.

2.  Place halved tomatoes in a medium sized bowl and toss with olive oil.  Spread tomatoes face-up evenly across a jelly roll pan (cover the pan with aluminum foil to avoid a mess).

3.  Arrange the garlic cloves around the pan.  Place pan in oven and roast for 45 minutes.

4.  Place tomatoes and leftover liquid into food processor or blender.  Squeeze roasted garlic into processor as well.  Puree until smooth.

5. Pour puree mixture into medium saucepan.  Add tomato paste, onions, and cilantro.  Stir until mixed completely, then slowly add water until you reach the desired consistency (it will thicken a more as it cooks, so make it a little thinner to start).

6. Bring to a boil, stirring often until sauce is thickened.

7.  Enjoy!

One great thing about making homemade tomato sauce is that you can freeze it in a Tupperware container until you are ready to use it.  I don’t like a whole lot of sauce on my spaghetti, so the yield for me was upwards of six servings (about the same number of servings I get out of a box of spaghetti), but it might be different for you if you are a heavy-on-the-sauce type of person.

Of course, here’s a breakdown of cost for the broke college student:

8 plum tomatoes: $2 at the local farmers market
1 onion: $0.50 at the farmers market
Fresh cilantro: <$0.50
Garlic: $0.50
Tomato paste: $1
Box of spaghetti: $1
Total Cost: $5.50
Cost Per Meal: <$1

When you think about how much they charge for a plate of spaghetti at a nice Italian restaurant, it kind of makes you mad, doesn’t it?

 

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Creamy Garlic Pasta Sauce

Delicious, creamy, and sooooo easy to make! I made it this time with leftover grilled shrimp and homemade salsa, served over whole wheat penne.

I found a recipe awhile ago online for a creamy garlic pasta sauce.  I have since tweaked the recipe a lot and it has become my favorite homemade pasta sauce.  It is super easy to make and only takes about as long as the pasta does to cook.

Since I have mostly been cooking for myself this summer, the ingredients list is for a single serving.

Ingredients:

A single serving of your favorite pasta (I have tried it with linguine, penne, and thin spaghetti, and it works well with all of them.  It tastes great with whole wheat pasta, too!)
1 tbsp butter
1/4 tsp garlic powder (you can always use fresh garlic if you have it on hand)
3/4 tbsp flour
1/4 cup chicken broth
1/4 cup milk
Salt
Pepper
Parsley Flakes
1/4 cup grated Parmesan cheese (not the Kraft kind in the green bottle, it doesn’t have the right consistency)
Optional: your favorite meat or veggie addition – I like to use bacon bits or grilled shrimp and homemade salsa  (make sure you cook or heat up anything else that you are going to add to the sauce BEFORE you add it)

Preparation: 

(1) Start by boiling the water for the pasta.  While you wait for it to boil, gather your ingredients and measure out your chicken broth, milk, and Parmesan cheese.  You will need to have these ready to grab with one hand when the time comes.

(2) When the water boils, add the pasta and cook according to box directions.  In a separate, small saucepan, melt butter over medium heat.  Once the butter is about halfway melted, add garlic powder.

(3) Once the butter has melted completely, grab yourself a fork, add the flour, and stir constantly for about 30 to 45 seconds.  It is going to turn into a thick, chunky mush.  Keep smashing it with that fork until the butter and flour are completely mixed.

(4) While continuing to stir, add the chicken broth, followed by the milk.  Combine completely until the butter/flour mixture disappears into the liquid.  Turn the heat up to just above medium and stir frequently until the sauce thickens and begins to boil slightly.

(5) Add salt, pepper, and parsley to taste.  I like just a dash of each.

(6) Add the Parmesan cheese and stir until it melts completely.  If you like bacon bits, now would be a good time to add them.  Anything else you can just add when you serve it.  Your pasta is probably just about done now, so turn the heat on your sauce down to just below medium and let it cook awhile longer while you strain the pasta.   Once the pasta is ready, the sauce is too!  I like to serve it to myself in a big bowl with a little extra Parmesan cheese on top.

Like I said, this is my favorite pasta sauce recipe.   It doesn’t take more than ten minutes, and it works with any kind of pasta or add in.  One time I served it with shrimp and salsa (pictured above) and the veggies were a nice addition to the creaminess of the sauce.

Hope you like it! Happy Eating!