Easy peasy lemon squeezy…as the kid in the movie last night said.
The other night I had a craving for pasta, but no sauce in the house. Then I took a second look at what I did have in the cupboards and realized I could throw together my own sauce.
A can of diced tomatoes (sadly there are not enough ripe tomatoes on the plants yet for sauce, but that day is coming quickly!) with the juice, a can of tomato paste, two cans of sliced mushrooms with the juice, and a scoop of minced garlic (to taste – you can use fresh garlic, however I had a had of prepared garlic on hand) – dump it all in a large pan and heat it up. Season with thyme, basil, oregano, etc. Whatever floats your boat in that category…I used an Italian herb mix I had on hand and then tossed in some fresh thyme from the garden. Add water as needed to get the right consistency and voilà! Tomato based pasta sauce.
Next time I am going to add red pepper flakes to it.
To beef up the sauce for a meal I added a zucchini, yellow summer squash, and some chicken andouille sausage. Then I topped it all off with some fresh shaved parmesan Reggiano.
It was darn tasty if I do say so…I need to work on adjusting the seasonings a bit, but that is all personal preference in my book. And it definitely would have been better with garden fresh tomatoes. The major up-side to throwing together your own sauce is the lack of unnecessary additions to the recipe. No oils, no extra fats, no added sugars.
Oh yeah, and it made fabulous left-overs. I might just have the last of it for lunch!