Homemade pasta sauce is so, so worth it. A glass jar may be super easy, but with just a little more effort you are rewarded with something so much healthier and delicious. Seriously, have you checked out the nutrition labels on pasta sauce lately? While you can find some healthy versions, most are laden with sodium and sugar – so much sugar!
This is one of my favorite sauces; it’s bright and sweet and goes great with pasta or as a pizza sauce. You can double the recipe and make extra to freeze. As shown – serve over pasta with sauteed mushrooms and leeks and fresh Parmesan cheese.
- 1 (28 oz.) can crushed tomatoes
- 8 garlic cloves, peeled and minced
- 2 anchovy fillets packed in oil (omit if vegetarian)
- 1/4 cup unsalted butter, cut into small pieces
- 1/2 tsp. crushed red pepper flakes
- Preheat oven to 425 degrees. Combine tomatoes, garlic, anchovies, butter, and red pepper flakes in a 13×9 baking dish; season with salt and pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35-40 minutes. You can store leftover sauce in the fridge for about one week, or freeze for up to a month.