My Sunday Sauce

 

INGREDIENTS

• 2 Tbsp olive oil ($0.26)
• 1 clove garlic, minced ($0.08)
• 1 28oz. can crushed tomatoes ($1.47)
• 1 6oz. can tomato paste ($0.59)
• 1/2 Tbsp sugar ($0.05)
• 3/4 tsp salt ($0.05)
• 1 tsp dried basil ($0.10)
• 1/2 tsp dried oregano ($0.05)
• Freshly cracked black pepper ($0.05)
• 1 pinch crushed red pepper (optional) ($0.02)

INSTRUCTIONS 

• Add the olive oil and garlic to a sauce pot and cook over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant.
• Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, some freshly cracked pepper (10-15 cranks of a pepper mill), and a pinch of red pepper flakes. Stir to combine.
• Cover the pot, allow the pot to come to a simmer, then reduce the heat to low, and let simmer for 15 minutes minimum, or up to 30 minutes (or longer)

NOTES

To freeze this sauce, first cool it completely in the refrigerator, then transfer to quart-sized freezer bags or freezer-safe resealable containers and freeze until solid. Simply reheat over low heat in a sauce pot, with a lid to minimize evaporation, and stirring often, until heated through.

NUTRITION

Serving: 3CupsCalories: 157.17kcalCarbohydrates: 33.13gProtein: 7.03gFat: 2.6gSodium: 1200.1mgFiber: 7.83g