I remembered this recipe recently that I had from my poor college days. It was cheap and fairly fast but mostly good and nutritious way to eat my noodles. Depending on what spices I put it in, it could be a zesty pizza sauce or a tomato base for various pasta dishes. This one is so simple. Only tools needed are a pot and if you like, an emersion blender (though I didn’t have this when I was in college). When you don’t start with a pre made tomato sauce, it’s a little surprising how much salt is required.
1 Tbsp olive oil
5 ripe roma tomatoes
1 large onion
5 cloves garlic
salt and pepper to taste
Optional: Cream, chili powder
Chop all your vegetables. If you’re using an emersion blender then you don’t need to chop finely. Pour some olive oil in a pot before adding vegetables on medium heat. Stir periodically to ensure even cooking. Once the onions are tender and translucent, I blend. Add Italian seasoning and salt and pepper to taste, it may take a little more salt but you’re starting with an unsalted base unlike pre made sauces in jars. I will admit, it won’t be a pretty red color but it’s a fresh and light sauce. For a little zestier flavor, you can add a little chili powder, it gives a milder heat without being over powering. A little goes a long way. Also, if you want to make it creamy, I add 2 Tbsp of cream right before you serve since cream has a tendency to burn.
If you want your sauce to be more tomato-y and red like traditional sauce double the tomatoes. I like the flavor of this one more than wanting that pretty red color.
If you want to be Super Healthy! I make this with spaghetti squash with some mushrooms and broccoli. Happy Cooking!