Mom's Homemade Tomato Sauce

Since I was a kid my mom has always made her own tomato sauce, and even though I may be a teensy bit biased, I can tell you this is hands down the best tomato sauce of all time. And it's soooo simple! The one most important ingredient (and the one that's hardest to get)? PATIENCE! Seriously, it will come out tasting great either way, but if you really take your time simmering the garlic, and keep a close eye on your tomatoes while they're cooking you'll have a sauce that is out of this world. I love to put this sauce on so many things including pasta, on top of my chicken cutlets, basically anything- to be honest a lot of the time I eat it by itself (yes, it's that good!) So without further adieu here it is!

Ingredients:

- 2 (10 oz) containers of cherry tomatoes

- 6 garlic cloves, peeled

- 3 tbsp Olive oil

- 1 cube of chicken boullion

- Salt (to taste)

Directions:

1. Rinse tomatoes in strainer and set aside. Then, heat oil in large saucepan over low heat. Wait about a minute until the oil starts heating up and then place the whole garlic cloves in the oil.

2. Simmer the garlic for about 5 minutes, keeping a close eye on it to make sure it doesn't brown. Then flip each garlic clove over so each side cooks evenly. Keep simmering and flipping the garlic for about 10 minutes until garlic is cooked and soft. When garlic is cooked, add tomatoes to pan and raise heat slightly to medium-low heat. Simmer tomatoes for about 20 minutes on medium-low heat, stirring frequently with a wooden spoon.

3. When tomatoes begin to wrinkle and soften turn the heat up closer to medium, and continue cooking until tomatoes are soft enough to very easily crush with the wooden spoon. While tomatoes are cooking, dissolve one chicken bullion cube in a cup of boiling water and set aside.

4. Then, crush all tomatoes and continue to cook and stir. Make sure to scrape the sides and bottom of the pan, doing this will make sure no bits of sauce get burned and will add a lot of flavor to the sauce. Once the juice from the tomatoes in the pan starts to dry up, stir in a little bit of bullion at a time to re-constitute the sauce. Make sure not to add too much at once though

5. Continue doing this until the sauce is a good, thick consistency and the tomatoes are fully cooked down. Remove from heat and add salt to taste!

#tomato #healthy #pasta #sauce #italian #garlic #oliveoil