On a chilly fall evening there’s nothing like rich red tomato sauce served up simply and deliciously on whole-wheat pasta with shaved Parmegiano Reggiano. Here’s our idea of a satisfying, fast and delicious weeknight meal, or the start of something more like veggie lasagna or eggplant parmesan.
We are using Italian seasoning in this easy pasta sauce, for both convenience and flavor. Italian seasoning is most often a blend of dried basil, marjoram, parsley, thyme and oregano – all Mediterranean herbs that bring lots of taste and nutrition to the table. The Mediterranean diet as a whole is one of the best dietary plans you can follow because of the anti-inflammatory health benefits. Each herb within an Italian season blend provides a small amount of vitamins, minerals, and anti-oxidants as well. This rounds out the great health benefits while eating this great meal.
***Make a BIG batch of tomato sauce – triple or quadruple the recipe. To freeze, place the sauce in gallon ziplock bags and place flat on a sheet tray. When frozen, stack the bags vertically in the freezer. They will be super easy to pull out for a quick dinner.
Perfectly Easy Tomato Sauce
- 2 TB Olive Oil
- 2 Cups Chopped Red Onion
- 1 TB Italian Seasoning
- 1 Grated Garlic Clove
- 1 Cup Dry White Wine OR Veggie Broth
- 2 Cans (15 oz) Fire Roasted Tomatoes
- Sea Salt and Freshly Ground Black Pepper
Step One
Preheat the oven to 350F. Heat the oil in a sauté pan and cook the onion with the Italian Seasoning over medium heat until soft about 5 minutes. Add the garlic clove and cook and stir until fragrant, about 1 minute. Add the wine and simmer for 5 minutes.
Step Two
Add the tomatoes, oregano and a healthy sprinkle of salt and pepper, cook over medium heat for 20 – 30 minutes, or until the sauce thickens.