I’ve never been one to eat out constantly – it’s not that I don’t enjoy the food or the “time-off” from cooking – but I much prefer to know what’s in the food I am eating. I find that I feel much more bloated and just “blah” after a meal out at a restaurant than I would if I ate a similar meal at home.
But I also really love cooking. I credit most of that to my mom who cooked six nights a week for us when we were growing up. Dinner was always a time to sit down at the table, as a family of six and talk about the day. I’m thankful that the boys are such great eaters – I don’t ever have to make them something special when we eat – I cook one thing and we all eat it.
One of my go-tos is a made-from-scratch tomato sauce that takes ~30 minutes. There’s nothing fancy about it – but it’s a meal that my little guys LOVE – and it’s light and easy enough on my stomach to eat the night before long runs. I can also use it on a variety of main dishes – whole wheat pasta, black bean pasta, broccoli, chicken (for chicken parmigiana), salmon (baked in the oven with the sauce).
Serving Size: Makes about 2 pints of sauce
Prep Time: 5 minutes
Cook Time: 30 minutes
5-6 house tomatoes (or medium-size tomatoes) – chopped
1/2 medium onion – diced
2 cloves garlic – diced
2-3 tablespoons extra virgin olive oil
Spices (salt, pepper, basil, oregano, garlic powder, red pepper flakes)
Warm olive oil in 1 quart saucepan. Add diced onions and simmer (on low) for ~5 minutes (or until onions are soft). Add garlic and simmer for 2 minutes.
Add chopped tomatoes. Cover and cook over medium-high heat. Stir the tomatoes every few minutes.The high temperature helps pull the natural juices from the tomatoes and helps create more of a sauce-like consistency.
After 10 minutes, add spices and reduce flame to low. The spices are what gives the sauce it’s flavor – so feel free to get creative with what you add (and how much). I usually add a pinch or two of the above spices.
Continue to heat on low for 10-15 minutes.
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