I had originally posted this recipe as a special request from one of my best buds LF back in the day when she wanted to make her man Chicken Parm. However, I do think a lot of people will find it helpful because lord knows there are far too many people out there that eat sauce from a jar, ick! Hopefully with the help of this recipe I can convert a few more sauce from a jar eaters to fresh homemade marinara sauce lovers! It’s super easy and always impresses the guests! Give it a whirl…

1 28 oz can peeled plum tomatoes (I prefer Tuttorosso)
1 medium to larger clove garlic chopped
2 tbsp olive oil
½ tsp salt
¼ tsp pepper
1 tsp garlic powder
1 tsp dried basil
6-8 fresh basil leaves

Open can of tomatoes and pour into a bowl. Using your hand squeeze tomatoes breaking down the whole tomatoes and leaving a chunky mixture. Be careful, tomatoes will splatter! Put tomatoes on side. In a saucepan, heat oil over a medium heat, add garlic and cook until it starts to brown. Pour tomatoes into pan slowly to prevent splattering. Add salt, pepper, garlic powder and dried basil. Mix all spices into the sauce. Let sauce come to a slow boil for about 8-10 minutes. Add fresh basil leaves and reduce heat to allow sauce to simmer for around 20 minutes stirring occasionally.

** Do not cover the pot when making your sauce! The cover will make your sauce watery.

Kiddo Tip – substitute crushed tomatoes for the plum tomatoes to have a smoother sauce. Add 1/2 cup butternut squash diced and 1/2 cup carrots diced (I use organic frozen veggies because they will cook in the sauce). Let cook for 8-10 minutes and use a stick blender to break down the veggies and make a smooth sauce. The kiddos will never know the veggies are in there! And I skipped the fresh basil because heaven forbid we eat anything green! Serve with your lil one’s favorite pasta…