Is store-bought pasta sauce not tickling your taste buds? Create your own like to ensure you get the flavor hit you want from your pasta dishes (without any of the nasties!)


¼ cup extra virgin olive oil
5 cloves of garlic peeled and minced
2 28-ounce cans whole tomatoes *, crushed in food processor or by hand (read the blog post for details)
1 teaspoon kosher salt
½ teaspoon black pepper freshly ground
¼ teaspoon red pepper flakes
1 teaspoon honey
Handful of fresh basil roughly torn


Heat the oil in a large pan onmedium heat. Add in the garlic. Cook stirring regularly, until lightly browned, 2-3 minutes. Add in the tomato, salt, pepper, red pepper flakes, and sugar. Continue to cool on medium heats stirring occasionally for approx. 20-25 minutes until thick (depending on use if you want more of a pizza paste or more of a pasta sauce.)

Remove from heat and stir through basil, allow to cool.

Divide it amongst freezer friendly jars or other airtight containers.
Freeze for up to 4 months or keep in the fridge up to a week.

Tomato Pasta Sauce

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