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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) olive oil |
1 cup(s) diced onion |
2 tablespoon(s) minced garlic |
1 teaspoon(s) dried basil |
1 1/2 teaspoon(s) red pepper flakes |
1 teaspoon(s) oregano |
1 can(s) tomato paste |
1 can(s) 28 oz can of crushed tomatoes |
1 can(s) 28 oz can of tomato sauce |
1 can(s) 28 oz can of whole tomatoes drained |
2 tablespoon(s) balsamic vinegar |
1/2 teaspoon(s) salt |
1/2 cup(s) heavy cream |
1/4 cup(s) grated parmensan |
Directions:
1. Heat oil in a large pot over medium high heat. Add onion to oil and sauté until onions are soft, about 4 minutes, Stir in garlic, pepper flakes, basil, and oregano. Cook until fragrant, about 1 minute. Stir in tomato paste to coat mixture and sauté for about one more minute
2. Stir in crushed tomatoes, tomato sauce, and whole tomatoes. Crush the tomatoes with a spoon or crush by hand before adding to the post. Bring sauce to a boil and reduce heat to medium low, simmer until reduced by a 1/3 about 30 minutes. Stir in vinegar, cream and parmesan. At this point, it is ready to serve or add to your favorite baked pasta dish. Can refridgerate for 1-2 days until ready to add to your favorite dish. Sauce can also be frozen.
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