You can see a trend that I use for my kids. When one of them falls in love with a recipe, they get the recipe named after them. When I made this pasta sauce, my son Hunter was crazy about it. I had to make a huge batch of it and freeze it to have it on hand.
The simplicity of this recipe makes it one of my go-to, especially when you crave some Italian-style comfort foods. I love the flavor the fresh basil gives in the sauce and its mildness without adding sugar that some recipes use to cut back on the acidity.
I start by adding the onion and cooking them on low and slowly until soft and caramelized. I then add the garlic and cook that until nice and brown.
Some recipes use crushed tomatoes. However, I love the flavor and the depth of the whole San Marzano tomatoes. So I buy the tomatoes whole and use a potato masher to mash them up. (You can also crush them with your hands if you don’t have a masher).
Do you like the flavor of basil? If you do, you’re in luck because this sauce tastes fantastic with fresh basil! Once the sauce has finished simmering, use an immersion blender to blend it into a smooth sauce. You can blend in small batches if you don’t have an immersion blender. I advise blending until just smooth but still thick because over-blending will make the sauce a bit runny.
Hunter’s Pasta Sauce
- Total Time: 1 hour 5 minutes
Description
Do you have a picky eater in your family? Are they always the one who complains about what’s for dinner? Well, I have the perfect solution for you! This pasta sauce recipe is so good; even the pickiest eaters will love it. It’s full of flavor and nutrients, so they’ll be getting something good for them too. Trust me. This sauce is a winner!
Ingredients
1 tablespoon olive oil
1 medium sweet onion, diced
6 cloves of garlic, minced
(2) 28 oz. can of San Marzano tomatoes
(1) 6 oz. can tomato paste
5–6 basil leaves, chopped
1 teaspoon agave nectar
Instructions
Heat olive oil in a dutch oven over medium heat. Add onion and sauté until soft. Add garlic and cook until almost brown. Add all the tomatoes and use a masher to mash up the San Marzano tomatoes. Add basil and the agave nectar, and stir to incorporate. Reduce the heat to simmer for 30 minutes to 1 hour.
If you like a chunky sauce, leave it as is. For a smoother sauce, use a hand held blender or add batches to a blender or food processor and pulse until smooth.
Add Himalayan salt or sea salt and pepper to taste.
Notes
To freeze, add to a ziplock freezer bag, and squeeze out as much air as possible. Freeze flat.
To make this recipe candida friendly, omit the agave nectar.
- Prep Time: 5
- Cook Time: 60
