Tomato Sauce


3 cloves of Garlic, minced

1 medium Onion, diced

2 tbsp Extra Virgin Olive Oil

1 28 oz. can Crushed Tomatoes*

1 28 oz. can Whole Peeled Tomatoes*

1 tbsp Fresh Chopped Basil

S & P to taste


1. Over medium heat, add olive oil to a dutch oven or other heavy bottomed pan. Add diced onion and sweat until translucent.

2. Add garlic and cook until fragrant.

3. Add tomatoes and stir to combine. Season with salt and pepper.

4. Cook for 30 minutes or until desired consistency. Fold in fresh basil.

Cook's Notes:

*Preferably San Marzano Tomatoes

What's for dinner?

Here's what I made this week:

  • Top Round Steak with Roasted Red Potatoes with Lemon Parmesan Asparagus
  • Caramelized Shallot and Chicken Risotto
  • Ground Beef Tacos

  • Ham Steak with Macaroni & Cheese

Here's the Lemon Parmesan Asparagus Recipe:

1 bunch Asparagus (*Peeled if thick stalks)
2 tbsp Extra Virgin Olive Oil
3 tbsp Fresh grated Parmesan cheese
1 tbsp Fresh squeezed Lemon juice
Salt and Pepper to taste

1. Preheat oven to 400 degrees (Farenheit). Toss asparagus with Olive oil and salt and pepper. Roast until tender, about 15 minutes.

2. Sprinkle with parmesan cheese and lemon juice. Put back in the oven for 5 more minutes. Serve and enjoy.


About Me

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Culinary school grad figuring out how to cook for two people semi-healthy. After learning how to cook in huge batches with tons of butter and salt, this proves to be a challenge. Learning how to be a wife and homeowner.