Easy Homemade Tomato Sauce with Porcini Trumpet Pasta
This post contains affiliate links, which means that if you click on one of the product links, and purchase items I’ll receive a commission.
I am a big fan of pasta, whether it’s thin spaghetti or ribbon shaped reginetti, I’ll try it. I buy my pasta pre-made since I’m a practical, every-day kind of cook, and I experiment with different variations regularly.
The Organic Durum Semolina Porcini Trumpets shown here, are apparently a seasonal offering, making me wish I would’ve stocked up on them when I had the chance.
The trumpet shapes are fun, and hold bits of thick tomato sauce inside them, making each bite very tasty.
I also like to add extra veggies to my tomato sauce so that it’s a bit more hearty and healthy. I used carrots here, but you could also add chopped zucchini, mushrooms, or squash.
Lately I’ve been researching anti-inflammatory foods and herbs. According to doctors and researchers, inflammation is thought to play a role in rheumatoid arthritis, obesity, heart disease, and cancer. Foods high in sugar and saturated fat can stimulate inflammation, while other foods can curb it.
Tomatoes, which are rich in lycopene, have been shown to reduce inflammation throughout the body, and cooked tomatoes contain even more lycopene. Other anti-inflammatory foods include: garlic, onions, whole grains and olive oil.
There are also anti-inflammatory herbs and spices that I include in my tomato sauce, like basil, oregano, coriander and paprika. Coriander and paprika aren’t traditional pasta sauce spices, but in my opinion, they actually heighten the flavor of the other ingredients.
So this tasty sauce, which is easy to make, is also quite healthy too.
Homemade Tomato SaucePrint This
- 1 Shallot - Chopped
- 4 Cloves of Garlic - Crushed
- 1-2 Carrots - Chopped
- Olive Oil - to coat pan
- 2 Cans/Jars of Tomatoes (Stewed, Crushed or Whole) (28oz)
- 2 Tomatoes - Diced
- 1 Jar Tomato Paste (6 oz)
- 1/2 Teaspoon Dried Oregano
- 1 Tablespoon Dried Basil or 1/4 Cup Fresh Basil - Chopped
- 1/2 Teaspoon Coriander
- 1/2 Teaspoon Paprika
- Chopped Parsley to top/garnish
- Salt and Pepper to Taste
- Fill a pot with water and set to boil for the pasta
- Heat the olive oil in a medium sized sauce pan, on medium heat. Add the chopped shallots and let sauté for a couple minutes.
- Add the carrots and crushed garlic, allow to sauté for another couple minutes.
- Add the jars of tomatoes. I use whole tomatoes so I crush them in the pan with a potato masher.
- Then, add the tomato paste, fresh tomatoes, oregano, and basil. Stir together.
- Next add the coriander and paprika and stir together. Season with salt and pepper to your taste.
- The pot of water should be boiling, time to add the pasta to the water
- Simmer the tomato sauce for 10-15 minutes and then pour over drained pasta.
* Leftover sauce can be frozen after it's cooled.