There is nothing quite like making your own delicious pasta sauce at home to enjoy over your favorite dishes. This Tomato Pasta Sauce is the perfect addition to your pasta needs. Make this up and enjoy with some veggie noodles, whole wheat noodles, or with our Spicy Lentil Meatballs.
Tomatoes are an underrated little nutrient bomb. Tomatoes are a great source of many vitamins and minerals. They are rich in a phytonutrient called lycopene that gives it the gorgeous color. Lycopene works as an antioxidant to protect against free radical damage. It has also been linked to lower risk for cancer, heart disease, and eye health. They are also high in vitamin C and vitamin A. Bell peppers are also great sources of vitamins A and C plus they are packed with great flavor that only gets better when they are sauteed with some onions as we have here.
This sauce is relative easy to whip up. I love making this when I have extra tomatoes lying around that I need to use before they go bad. This is also great to make ahead of time, throw in a mason jar, and have to enjoy throughout the week with many different dishes.
To make, start by sauteing the onions, peppers, and garlic in a bit of olive oil for a couple of minutes over low heat. Make sure you take a moment to stop and savor that heavenly aroma. Once the peppers and onions are soft, add in chopped tomatoes and the oregano and Italian seasoning. Cook the sauce uncovered over low heat for about 20 minutes, until the sauce begins to thicken. Add the chopped cilantro, salt and pepper to taste, and the olives at the end. Serve with some pasta or keep it in the fridge for about a week.
Do you typically make your own pasta sauce? What’s your secret ingredient? Let us know what you think in the comments below!
- 6 juicy farm fresh tomatoes, chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 4-5 cloves of garlic, chopped
- 1 tablespoon or oregano, dried is fine
- 2 tablespoons of olive oil
- 2 tablespoons fresh cilantro
- You could also use Italian seasoning instead if you have it.
- Goya Spanish Olives (3 - 4 tablespoons) - optional if you really want to make it pop
- Salt and pepper to taste
- Saute onion, peppers and garlic in olive oil for a couple minutes (low heat)
- Add chopped tomatoes and dried herbs and spices
- Cook on low heat with top off for about 20 minutes until sauce thickens
- Add chopped cilantro
- Serve with pasta or bottle it up for storage (lasts 1 week in the fridge)