I make a very similar sauce that I keep on hand in the freezer all the time. The only difference is, I use fresh basil in place of the Italian seasoning, add a tablespoon of tomato paste, and always San Marzano tomatoes. I also sauté the red pepper flakes along with the onion and garlic. I have a freezer full of fresh basil chopped and mixed with EVOO and that is what I add at the end. I always only cook it till everything is combined and piping hot, but I never let it get so hot it comes to a boil---we love the fresher taste. I will try some in a crockpot one day, though. I'm sure it will give a completely different, long-cooked flavor! We LOVE this sauce on any kind of pasta dish, with cheese sticks, on sandwiches, eggplant or chicken Parmigiana, etc. Can't go wrong with this one---thanks for posting!
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I make a very similar sauce that I keep on hand in the freezer all the time. The only...