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Italian Tomato Sauce

Growing up in an Italian-Irish household, we enjoyed pasta with tomato sauce weekly. Whether it be a meal of spaghetti and meatballs, cheesy ravioli, a tasty lasagna, or homemade pizza. Watch me make my family’s favorite recipe, Italian Tomato Sauce.

Italian Tomato Sauce

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Equipment

1 Emulsion Blender or Immersion Blender

Ingredients

8 oz. mushrooms, diced
1/2 c. fresh basil, chopped
14.5 oz. crushed tomatoes (canned or fresh)
15 oz. tomato sauce (canned)
1 sweet onion, diced
4 garlic cloves, diced
1/2 c. cabernet or merlot wine (good quality)
2 T. xylitol or stevia
1.5 tsp Italian seasoning
1 tsp. garlic powder
1/2 c. Parmesan/Romano/Asiago cheese blend or Pecorino cheese (or Vegan cheese)
1/2 tsp. garlic salt (to taste)
extra virgin olive oil (for onion, garlic, mushroom saute)
Add in cabernet wine

Instructions

In a skillet on the stovetop over medium heat, add in extra virgin olive oil and sauté onions and garlic
Add in mushrooms and sauté
Add in a can of diced tomato
Add in a can of tomato sauce
Add in garlic salt, powder, Italian seasoning blend, and stir
Add in fresh basil and cheese and stir
Stir in xylitol or stevia
Emulsify sauce with Immersion Blender (keep the sauce somewhat chunky)
Simmer sauce for 30-40 minutes over low heat

Notes

Remember to taste-test the sauce as you cook! This simple step allows you to adjust the seasonings or salt to your liking, ensuring a perfectly seasoned dish.

This sauce can be served immediately or stored in the freezer or refrigerator until intended use.

Use this sauce when serving pasta, spaghetti and meatballs, ravioli, homemade pizza, stuffed shells, as a base for ratatouille, over-grilled or steamed vegetables, and more!