2. Homemade Marinara Sauce
Ingredients:
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes (San Marzano for best flavor)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
1 teaspoon sugar
¼ cup fresh basil, chopped
Instructions:
Heat olive oil in a saucepan over medium heat. Add onions and cook until soft about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant. Pour in crushed tomatoes and stir. Add salt, black pepper, oregano, red pepper flakes, and sugar.
Reduce heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally. Stir in basil in the last 5 minutes.
For a smooth sauce, use an immersion blender or standard blender. Serve over pasta, pizza, meatballs, or as a dip!
3. Homemade Tomato Ketchup
Ingredients:
2 cups fresh tomatoes, puree
1/4 cup water
1/4 cup white vinegar
1/4 cup white sugar (adjust for sweetness)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Worcestershire sauce
Instructions:
In a saucepan, combine tomato puree, vinegar, sweetener, salt, pepper, garlic powder, onion powder and Worcestershire sauce. Stir well and bring to a gentle simmer over medium-low heat.
Let it cook uncovered for 20-30 minutes, stirring occasionally, until it thickens.
If you prefer thicker ketchup, mix cornstarch with water, then stir into the sauce. Simmer for another 5 minutes until it reaches your desired consistency.
For extra smooth ketchup, blend the mixture with an immersion blender or standard blender. Let it cool, then transfer to a sterilized jar. Store in the fridge for up to 3 weeks.
4. Classic Basil Pesto
Ingredients:
2 cups fresh basil leaves (packed, no stems)
1/2 cup freshly grated Parmesan cheese
1/3 cup pine nuts (or walnuts for a twist)
2–3 garlic cloves
1/2 cup extra virgin olive oil (plus more if needed)
Salt & pepper to taste
Optional: squeeze of lemon juice (to brighten and help preserve color)
Instructions:
