I am so excited about this recipe. It is one that I have printed out and stuck up in my cookbook because it is actually one that Adam and I both like…and it is all from scratch!
I found the recipe on another blog, but tweaked it even further to fit us. I found it by searching “homemade Prego sauce” since that is our favorite sauce. Not too thick, not too thin, not chunky…just smooth, flavorful pasta sauce. Yum.
Here it is:
Homemade Prego Sauce // Jones Style
3 T. olive oil
2 large garlic cloves
1 onion chopped
2 tsp dried basil
2 tsp dried parsley
1 tsp ground black pepper
1 tsp dried oregano
2 tsp salt
7 cups chopped tomatoes
1 (28oz) can tomato paste (optional)
¼ cup sugar (optional)
Grated Parmesan cheese for flavor (optional)
Hmm…I just realized that I forgot to add sugar to my last batch. Haha oops! Oh well…it can be added before using the sauce. And actually, I think I am going to experiment with a different type of sweetener since I’m trying to get away from refined sugar. (Adding sugar/sweetener will make the sauce taste less acidic.)
Also, the tomato paste will definitely help thicken the sauce, but I left it out of my last batch because it is a processed item. The sauce was thinner – still good though!
Ok so the original directions have you sauté the onion and garlic in a pot then add the rest of the ingredients and simmer for one hour.
But we don’t like any chunks in our sauce. At all.
So everything goes in the blender!
I start with the garlic and onion first. Chop it up, blend it, then pour it into a crock pot (or you can still do stove-top).
Then I blend all the tomatoes, briefly, just until no chunks remain.
Pour that into the crock pot. Top with seasonings, add sugar and paste if desired. Give it a quick stir then let it cook!
I set my crockpot on high and cook for about three hours.
When it is done, I let it cool. There is a lot of sauce that comes from seven cups of tomatoes. But that is ok. You can can it (which I have yet to try) or freeze it in Ziploc bags. I freeze it and I love it!
I scoop about four cups of sauce into a gallon bag, let it spread out flat, then seal it without trapping any air. Then I lay the bag (still flat) on a baking sheet and stick it in the freezer. Once frozen, the bag of sauce can be stored upright. I think I have about five bags of frozen sauce now – just enough for five meals.
Easy, yummy, healthy….and my husband will eat it. It’s a win!