Semi-Home Made Spagetti Sauce

1. 1

   1.)Add the oil to bottom of the pan and turn heat to medium. No higher.

2. 2

   2.) Once oil is heated quickly add onions first and then the garlic. These will sautee in pan until soft. If they start to brown heat is too high.

3. 3

   3.)Add 2 Tlbs. of the tomato paste into the onions and garlic, and stir in.

4. 4

   4.) Add in the fresh tomatoes (beefsteak and plum).

5. 5

   5.) Take your can of stewed whole tomatoes and squeeze each tomato through your fingers in order to sort of smash and separate them. You can do this right over the oil with onions and garlic so juice goes in pan. Be careful, the oil will spit at first. Once tomatoes are all added, continue to pour the rest of the juice in the pan from the can.

6. 6

   6.)Let these ingredients simmer for at least 5 min together before moving on. You do have to stir every once in a while so the sauce doesn't burn.

7. 7

   7.) After they simmer, you next add the can of rotel. This gives it a nice fresh kick. It can also be left out if you don't want a spicy sauce.

8. 8

   8.) Add the garlic powder, oregano, salt pepper, and basil. Stir together and let simmer for at least 10min. Stir sauce together every couple minutes.

9. 9

   9.) Add the light brown sugar and stir together well.

10. 10

    10.)This last step can be left out. If you need to stretch the sauce and give it a little extra flavor add the whole jar of Classico sauce and mix. This should all simmer together for about a half hour at minimum, but you could leave it in a crock pot, or put in on low all day on the stove (as long as you stir it every once in a while). I really recommend this step. It gives you a whole pot full of sauce that you can use for a few meals. Right after dinner you can just store the sauce in something in the freezer. It can keep for up to 3 months in the freezer.

11. 11

    Enjoy your sauce, it's really super delicious!

* Per serving · 4 servings · Values may vary.