This decadent, rich and smooth sauce is so easy it will be ready in less than 15 minutes...maybe even 10! :)
The best tool you can use to make this sauce nice and smooth is an immersion blender!
This makes plenty of sauce, probably 3 - 3 1/2 pints! It freezes well!
What you'll need:
2 Tbsp. unsalted butter
1 C. of "milk" (your call here, mix it up, you can use a mix or any of the following: 1/2 n 1/2, nut milk, heavy cream-not too much of this one!, etc.. I like to mix 1/2 n 1/2 and heavy cream)
1/2 C. water
1-28 oz can of fire roasted crushed tomatoes (I like Muir Glen Organic), or seasoned crushed, your choice. IF you don't have an immersion blender, try a seasoned tomato sauce.
3 oz tomato paste
1 tsp kosher or sea salt
fresh ground pepper
1/2 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. dried oregano
*1/4 tsp. Xantham Gum (you'll need this for the sauce to thicken)
In a medium saucepan over med/low heat, melt butter, add "milk" and water and increase heat to medium. Whisk, bring to a simmer. Add in crushed tomatoes, paste and seasonings (Do not add the Xantham Gum yet). If you have one, this is the time to use your immersion blender and make this sauce very smooth... be careful! Don't get splattered. :)
Once sauce is smooth, whisk while sprinkling the Xantham Gum over the surface of the sauce. Whisk to mix well and bring sauce to a slow, gentle simmer. Allow it to simmer, whisking often, until thickened slightly. It's now ready for whatever you want to use it for!
Recipe Ideas:
I love this sauce with meatballs and melted cheese!
This is wonderful with steamed cauli and chopped fresh spinach.
Bake some chicken with this sauce...oh wow! :)