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The Easiest Dinner You'll Make This Week

This homemade tomato sauce recipe has a secret ingredient... and it is something you've been probably throwing away!

Okay, you're right. Perfect tomatoes are THE MOST IMPORTANT ingredient, but that's no secret. I’ve added a little something else that adds a subtle layer of umami complexity.

A Parmesan cheese rind.

I’ve always saved (in the freezer) Parmesan cheese rinds to use in soups and stews as they simmer. But the other day I was making tomato sauce and I felt like it needed a littlepunch of flavor. I dropped in a cheese rind and, viola! Enchantment.

Don’t judge me when you see that I used canned tomatoes. I know most homemade tomato sauce recipes call for fresh tomatoes. That’s great, but I think canned Italian San Marzano tomatoes (the ONLY canned tomato you should use for sauces) deliver a more consistent result.

I added the 4 other (not so secret) ingredients and simmered until the sauce until it was thick and rich with flavor. This recipe makes a lot of sauce, so use some now and freeze the rest!

Easy Homemade Tomato Sauce

prep: 10 minutes

cook: 2 hours or longer

you’ll need...

3 cans (28 ounce each) whole San Marzano tomatoes

½ cup olive oil

6 cloves garlic

1 Parmesan cheese rind

1 tablespoon dried oregano

2 teaspoon salt

let’s get to it...

Chop the tomatoes, reserving the liquid; set aside.

Warm olive oil in a large stockpot over low heat for 2 minutes. Add the garlic and sauté until translucent, 3 to 5 minutes.

Add tomatoes, Parmesan cheese rind and oregano. Cover, with the lid slightly ajar so steam can escape. Cook for 1 hour, stirring often.

Stir in salt. Cook for 1 hour (or longer), stirring often, until sauce is thick and liquid has evaporated.

Here are a couple of recipes to make with the tomato sauce:

Baked Ziti with Mini Meatballs

Easy Pasta and Sausage Bake

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