This tomato pasta sauce from a canned combines the flavor of tomatoes with that of a few veggies and herbs which varies from one recipe to another. Because the mixture is so rich and fulfilling, you won't even go for adding fresh tomatoes as an ingredient. You could even choose to cook it when you have access to fresh tomatoes if you want to. It won't be long before tomatoes are in season. And when that time comes, I'll make a beeline for my preferred farmer's market in search of a number of seconds to use in the preparation of a speedy pasta sauce. In the meanwhile, this fantastic tomato pasta sauce made with canned tomatoes is a hit with the whole family. 
The use of only a few dry herbs and grated veggies transforms the canned tomatoes into a traditional red sauce that is both flavorful and substantial. Don't be fooled by the fact that the name of this sauce includes the word "pasta" in it. It has a far wider range of applications than simply serving as a topping for noodles. You can use it for any recipe that calls for a traditional, authentic red sauce made in Italy. When used as a foundation for other dishes, such as lasagna, eggplant parmigiana, or stuffed shells, this sauce produces delicious results. The majority of tomato sauces prepared in an Italian style adhere to the same fundamental format, which entails the use of a select number of vegetables and herbs, an abundance of tomatoes, and low and slow cooking. Before coming up with this one, I looked at a number of different recipes, including ones written by Mario Batali and those written by America's Test Kitchen. The recipe for my canned tomato pasta sauce is more or less a combination of the two recipes; specifically, I took what I felt to be the most beneficial aspects of each and combined them. 
canned tomato sauce recipe
A tomato-based pasta dish or red sauce cooked in the traditional Italian recipe using dried herbs and a canned tomato as the primary ingredients. Because of its thick consistency and scrumptious flavor, it is the perfect ingredient for any dish that calls for tomato sauce, including spaghetti, eggplant parmigiana, stuffed shells, and any other dish of the like. A total of 4 tablespoons of butter. A third to a half of a cup of grated or finely diced onion. 1/3 - 1/2 cup carrot is grated. 3 to 4 cloves of garlic, crushed or chopped very finely. 1 teaspoon of dried oregano and 1 teaspoon of dried basil. 2 jars of canned tomatoes in 28-ounce cans, which can be crushed, peeled whole, or any combination of the three, including juice, 28-ounce cans. Optional sugar in the amount of 1/4 milligram. 1 teaspoon salt. 1 tablespoon olive oil. It is best to use a large saucepan with a heavy bottom to melt the butter. After grating or chopping the onion into very small pieces, add it to the stew and then cook it while stirring it often for about three to four minutes. After another 5 minutes of cooking time, stir in the grated carrot along with the oregano and basil, and check to see if both the carrots and the onion have become suitably soft. If they have, proceed to the next step. After adding the garlic, continue to cook for another thirty seconds after adding the garlic. 
If you are using whole tomatoes, place them in a bowl and mash or roll them with a rolling pin or potato masher to break them up into small chunks while leaving the tomato juices unrestricted. Crush the tomatoes, either by hand or by purchasing them already crushed in a can, and add them together with their juices to the pot that already contains the vegetables and herbs. You can either crush the tomatoes by hand or by purchasing already crushed ones in a can. Bring the mixture to a boil while continuously stirring it during the cooking process. Keep cooking the mixture over low heat, stirring it frequently, until it reaches a consistency comparable to that of oatmeal. The temperature should be maintained at a level that is between a low boil and a simmer. After the food has been cooked, salt, sugar, and olive oil should be added to it to complete the flavor. You can include it in a meal or serve it over pasta. Both options are available. Sugar is applied to the tomatoes in order to help sweeten them up. If you give the sauce a taste and determine that it is not overly acidic (that is, it does not require sweetening), or if you do not use sugar for any other reason, then by all means omit the sugar. On the other hand, if you find that the finished sauce needs a little bit more sugar than a quarter of a teaspoon, you can add it at that point. 
canned tomato sauce for pasta
It is always a dream of every housewife to prepare pasta in a few minutes. Using canned sauce that is made from tomato helps the dream come true. This variant is ideal for the busy home cook due to two advantages that it possesses. To begin neither fresh tomatoes nor herbs are necessary for its preparation. The items are all pantry and refrigerator mainstays that a good number of us always have on hand. Second, it is not necessary to let the sauce boil for several hours. In many recipes for classic Italian red sauce, the sauce must be simmered for several hours, but that is not the case here. The components are straightforward: butter, onion, carrot, garlic, dried oregano and basil, canned tomatoes, and a little of sugar, salt, and olive oil added at the very end. Both the onion and the carrot are chopped or diced very finely so that they virtually disappear into the sauce. After that, the tomatoes, vegetables, and herbs are combined, and the mixture is allowed to simmer together for approximately thirty minutes or less. The end result is a sauce that has a flavor that is reminiscent of fresh herbs and a consistency that is thick without being chunky. 
It does justice to my memories of the best Italian pasta meals I've ever eaten, which were served in gorgeous restaurants with checkered tablecloths and candles placed in Chianti bottles wrapped in baskets. These meals were served in lovely restaurants with checkered tablecloths.
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