Dad’s Spaghetti – Sauce that is

I grew up in a household where processed food was not off limits in any way. Open our pantry and find Pop-tarts, packaged cookies, soda, and juices. You name, it was probably in my house somewhere. Despite always being stocked up on Kraft’s finest foods, we never bought jarred spaghetti sauce because it is so easy to make and it’s better than the store bought. Now, living in the UAE where there isn’t a whole isle devoted to spaghetti sauce, I am glad to have my Dad’s recipe engrained in my mind.

Dad’s Spaghetti Sauce

Makes 8 cups – simple to freeze after cooled. Makes a great accompaniment to Chicken Parmesan or my eggplant parmesan stacks. 

Ingredients:

1/4 cup olive oil

4 cloves of raw or roasted garlic, minced

2 tablespoons tomato paste

1 28 oz can pureed tomatoes and1 28 oz can diced tomatoes

1 tablespoon each of dried oregano and dried basil

1/2 cup water

Instructions: 

1. Heat olive oil in stock pot or Dutch oven over low heat. 
2. Mince garlic and add to olive oil, taking care not to burn. Allow the garlic to cook on low heat for about 2 minutes and stir in the tomato paste. After about 1 minute, add the canned tomatoes and then add about 1/4 cup water to each can to rinse and add to the sauce.
3. Cover and raise the heat to medium to bring the sauce to a simmer. Once it starts bubbling, reduce heat to low and stir in oregano and basil. Cover and allow to simmer on low heat for about an hour or until the water has evaporated and the consistency is to your liking.