Who doesn’t love a flavorful vegetarian pasta sauce…that freezes well! You probably noticed when scanning the ingredients list that this recipe is going to make a large quantity. After a long day, you will be able to come home and grab a container (or two) of this from the freezer, toss it in a pan and warm it up!
105 oz crushed tomatoes
12 oz tomato paste
1-14.5 oz. diced tomatoes-drained (optional)
1/2 cup dry wine (red or white)
1/4 cup olive oil
1 large onion-chopped
2-3 garlic cloves-chopped or pressed
1 bay leaf
a few sprigs of fresh thyme, oregano, parsley and basil (or 1 tsp italian seasoning)
3-4 tbsp sugar
1/2-3/4 tsp red pepper flakes
2 tsp salt
piece of parmesan reggiano rind
Sauté onions in olive oil, add the remaining ingredients, whisk and let come to a rolling simmer for 1 hour. Remove from heat, let it rest for a bit and enjoy with pasta or spaghetti squash.
