It’s officially spring here in Richmond, thank the Lord! I was starting to think spring would never come. However, it is here and I am so so thankful. It is funny how a week of sunshine and warm weather has made my conscious imagine that I have more free time than I really do (no brain, it is not summer yet, keep working!), as well as immediately start craving some of those fresh summer dishes we all know and love so much (cough cough balsamic bruschetta and blueberry mint lemonade!). I know it is not truly summer yet, and in many ways that’s a very good thing, but nonetheless I have been really craving some fresh summer-ripened tomatoes this week. Thus, I present to you my favorite, quick and easy, homemade pasta sauce.
With fresh tomatoes, balsamic vinegar, veggies and spices, this simple concoction will please both meat eaters and veggie heads alike! It is so easy to just buy a great big jar of pasta sauce at the store, however when you do that you often get a very long list of preservatives and unpronounceable ingredients. With this homemade pasta sauce, you’re only getting the best fresh and natural ingredients. I can also guarantee that none of those store bought sauces will be nearly as satisfying and delicious as this homemade sauce. That’s the nature of fresh tomatoes and basil for ya!
Give it a try, and happy spring!
- 1-2 Tablespoons olive oil
- ½- ¾ diced yellow onion
- 1 ½ cups sliced mushrooms
- 2 teaspoons minced garlic (+ ½ teaspoon garlic powder- optional)
- 14.5 ounce can of diced tomatoes (with the juice!)
- 2 diced vine tomatoes (medium sized)
- 5 large Basil leaves
- 2 Tablespoons capers
- 2 teaspoons Balsamic vinegar
- 1 teaspoon oregano
- Topping optional: Rosemary, additional sprinkle of oregano or basil, shredded cheese
- Preheat the olive oil in a large skillet over medium-high heat.
- Once the oil is warm, add the onions and allow to cook for 1-2 minutes.
- Next, add the mushrooms to the pan and allow to cook for another few minutes.
- Add the diced garlic to the center of the pan and allow to cook for 30 seconds, or until fragrant. Then thoroughly mix into the onions and mushrooms. You can add the garlic powder later if you want additional garlic seasoning- I did, but I love garlic.
- Add the canned diced tomatoes (with all the juice!), the fresh diced tomatoes, basil leaves, garlic powder (optional) capers, balsamic vinegar, and oregano. Mix together well and allow to simmer for 5-10 minutes, stirring regularly, or until most of the tomato juice has disappeared.
- Serve over a fresh bowl of pasta and top with additional herbs and a sprinkle of dried Parmesan cheese. Enjoy!
Notes and Tips!:
- Like this recipe? Check out these other yummy meals from ‘a rented kitchen!’: Roasted Eggplant with Tomatoes, Mint, and Goat Cheese, Tabouli Stuffed Baked Tomatoes, and Feta, “Sausage,” and Tomato Stuffed Portobello Caps!