Homemade Triple Tomato Sauce Makes Pasta Meals Special

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I've used spaghetti sauces from a jar and, handy as they are, they seem to taste the same. The sauces are flavorful, but they just don't taste fresh. When I make my own sauce I can control the ingredients (no high fructose corn syrup for me), the flavors, and the salt.
pasta

This recipe combines canned tomatoes, canned tomato paste, and fresh tomatoes. It is packed with vitamin C, the one that wards off infections. You get fiber too, something you need for health and longevity.
According to the Nutrition Data website, tomatoes are also a source of thiamin, niacin, magnesium, and potassium. They contain no cholesterol or fat, but do contain natural sugars.
Homemade sauce makes any pasta dish special. You may this recipe for spaghetti, lasagna, and ravioli. Spread a little on English muffins, top with shredded mozzarella cheese, and bake in a 425 degree oven for quick pizza. You may also spread the sauce on ready-made or refrigerated pizza dough.
If you have the time and a giant kettle, I encourage you to make a double batch and freeze some for future meals. Though you can assemble this recipe in 15 minutes or less, slow simmering is necessary to marry the flavors.
Ingredients
2 tablespoons olive oil (I use extra light.)
1 small yellow onion, finely chopped
2 cloves of garlic, minced (or 1/2 teaspoon garlic powder)
14.5-ounce can no salt petite cut tomatoes and their juice
6-ounce can tomato paste
2 tomato sauce cans of water
1 large beefsteak tomato, chopped
2 tablespoons Italian flat leaf parsley, chopped
1 1/2 tablespoons sugar
2 tablespoons dehydrated basil
1 1/2 teaspoons low sodium salt
Freshly ground black pepper to taste
Method
Pour olive oil into large saucepan or soup kettle. Add chopped onions and saute for two minutes. Add remaining ingredients. Cover and simmer on very low heat for at least an hour. Serve with your favorite pasta and freshly grated Parmesan cheese.
                       



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