This is a recipe for a rudimentary tomato-based pasta sauce. It’s a healthier alternative to jarred pasta sauces and allows the cook to experiment with different flavors. The sauce can be supplemented by adding various vegetables such as mushrooms, spinach, sun-dried tomatoes, broccoli, carrots or even asparagus.


  • 1 T extra virgin olive oil
  • 1 T fresh garlic, minced
  • 1/2 C red wine
  • 2 6 oz. cans tomato paste
  • 1 14 1/2 oz. can diced tomatoes, undrained
  • 1 C water
  • 1/2 t rosemary
  • 1 t oregano
  • 1 t thyme
  • 1 t basil
  • 1 T dried onion
  • 1 T fresh parsley
  • 1/4 t fresh papper
  • 1/4 C powdered Parmesan
  • 1/2 t salt

Step One

Sauté garlic in olive oil for 1 minute in a sauce pan.

Step Two

Add wine and simmer for 1 minute.

Step Three

Stir in tomato paste, diced tomatoes and water until fully combined.

Step Four

Add rosemary, oregano, thyme, basil, dried onion, parsley, pepper, salt and powdered Parmesan. Simmer for about an hour.

Step Five

Adjust seasoning to taste.

Serve over pasta of your choice with garlic cheese bread.

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