MERRY CHRISTMAS, EVERYBODY!!! As well as HAPPY WINTER SOLSTICE and Happy Holidays to EVERYONE!!! I hope yesterday went great for you and today does as well!
I will admit, I’m not the biggest fan of Christmas Day. Christmas Eve was always my favourite. Even after we stopped going to my grandparents house to open presents from that side of the family. Actually, in a way, it became even more awesome just because we would open the bulk of our presents that night from our mom. (By we, I’m talking about my younger sister and I…I should have clarified that, oops). Christmas Day always felt boring to me. Like, after opening the presents (regardless if we opened all of them that day or not), it felt so…lack luster.
…maybe it’s just because I don’t like the day time.
Anyway, I am presenting you with ANOTHER recipe. One I’ve been wanting to share with you guys!!
It’s MY tomato sauce!
I was taught on how to make tomato sauce by my mother. She usually kept the ingredients consistent (Italian seasoning, tomato sauce, tomato puree, salt, pepper), but would often avoid putting in tomato paste because she thought it would “make the sauce too thick”. And then we would have tomato sauce that is way too watery and I would put up with it, but really wish she would put in that dang tomato paste!
When I finally learned how to make sauce, I honestly couldn’t go back to her’s. Her watery sauce just did not do it for me. My thick sauce, filled with a few additional seasons than hers, just tasted miles better to me.
Now, I’m not saying my sauce is the best sauce in the world. Absolutely not. I’m just trying to say if I had to select between my mom’s sauce and my sauce, I would go for my sauce because it’s better suited to my taste.
And, fortunately for me, Hurricane also loves my sauce! Our friends though don’t seem as enthusiastic, which is to be expected. I bet they all love their own sauces or their parent’s sauces!
Let me give you the recipe before I go into the picture-filled step explanation.
- 29 oz can of tomato sauce
- 29 oz can of tomato puree
- 6 oz can of tomato paste
- Italian season to taste
- Parsley to taste
- Salt to taste
- Pepper to taste
- Onion Powder to taste
- Garlic powder to taste
- Sugar to taste
- Nutritional Yeast to taste (optional)
- Place tomato sauce, tomato puree, and tomato paste into a large sauce pan.
- Add Italian seasoning to the top; pour to the point where you can't see the sauce underneath except for around the edges.
- Throw on a bit of salt and pepper.
- Add parsley, covering the Italian seasoning just enough where you notice the parsley flakes easily, but not enough to cover the seasoning.
- Add in a gracious amount of garlic powder and onion powder, almost equal to each other to as far as your eye can tell.
- (Optional) Add Nutritional Yeast.
- Stir ingredients together until they seem to disappear.
- Turn on stove to the LOWEST simmer setting. Leave on the stove for AT LEAST 2 hours before serving.
I personally eyeball my seasonings until I think they look good, which is why I said "to taste". If this bothers you, I would recommend: - 6 tbsp of Italian seasoning - 4 tbsp of parsley - 1 tbsp garlic powder - 1 tbsp onion powder - 1 tbsp of sugar - 2 tbsp nutritional yeast (optional) - dashes of salt and pepper
If you are able to, I would recommend leaving this recipe to simmer on the LOWEST SETTING overnight. It helps to meld the flavours together. And please, make sure it is on the lowest setting. Otherwise, you can burn your sauce and that just isn't cool.
Do NOT double this recipe! I have tried this on many occasions, but the sauce just ends up far too watery. Small batches is the BEST!
Now that that’s done, let me give you the awesome picture-by-picture directions.
First, I usually pull all the ingredients out so I’m not trying to look for them while making them.
Tomato sauce, tomato puree, sometimes tomato paste, salt, pepper, and Italian seasoning were all originally a part of my mother’s recipe. I was the one who added in the onion powder, garlic powder, nutritional yeast, and parsley!
I first put the sauce, puree, and paste together. I do not recommend using the sauces or paste pre-prepared with spices UNLESS it’s the Italian seasoning. I have found that the sauce doesn’t taste right otherwise. For this recipe, I’m using the plain ones.
After that, I just load on a bunch of Italian seasoning. Not quite sure how much I put on, but it’s a lot. I’ll usually add the salt and pepper shortly after. Just a bit of salt and probably twice that in pepper.
Once I’ve done that, I add on my favourite ingredient: parsley!!! I know that sounds weird, that it’s my favourite, but it’s true. I added parsley into my sauce one day as an experiment and found it really helped to bring the flavours out. Since then, I always put it in my sauce.
After that, I throw in the onion powder and the garlic powder, eyeballing it to be about the same.
I then add in nutritional yeast. It’s a vegetarian/vegan supplement that is kind of like cheese. It’s primarily used to get B12, which is a bit harder to come by in plant-based diets.
You also add in sugar, which I personally have forgotten to add at the time of taking these photos…so I would argue that it is optional, but really does help the flavour.
Sugar actually used to be the “secret ingredient” until I told everybody about it. Oops…but not really. Heh heh heh.
Once that’s done, you gotta stir-stir-stir until goes from this:
And then you turn on the stove to your lowest simmer setting, cover the sauce, and let it simmer for at least 2 hours. I personally would recommend to let it simmer at least overnight so the flavours can REALLY meld together. 2 hours is more for the “I need sauce asap” people. I find that it’s usually warm enough after 2 hours and taste fine.
One thing to note about this recipe is not to double it. I have tried on many occasions to do so. The sauce always ends up too water for my taste and lacks the more…robust flavours of the non-doubled version. I mean, if you want to try and double it, you can. I just really, really, REALLY don’t recommend it.
If you guys use this recipe, let me know! What did you think of it?