This is a quick and easy recipe that you can make on the weekend for use in my video recipe for Pasta and Meatballs, or you can also put it in a lunchbox for an easy and low-carb meal. This recipe uses canned tomatoes from the freezer and I like using canned tomatoes for an easy, quick, and easy to make meal.
I have not been able to confirm if this recipe is really ‘cheatsy’ or if it just uses canned tomatoes. If you find that you have to make many of these in a short amount of time, then it may be cheating. But if it is really easy to make this on the weekend and you don’t have to make it often, then it’s not cheating. I will say that I have made this recipe up and it’s really easy to prepare.
I usually save my canned tomatoes in a large casserole dish and cook them on the stovetop. To cook them on the stove, you want to heat them up a bit in a pan or sauce pan with a little olive oil. Then add your canned tomatoes to the pan and season them with salt. As it cooks, they will begin to soften and become transparent, so you can just spoon them out. They will go brown if you overcook them, so be careful when serving.
The recipe also calls for a can of tomato paste, a little oil, salt, and pepper. I have found this to be the easiest and most efficient way to cook canned tomatoes.
Once you’ve got them cooked, add enough olive oil to them to make them really go on the sauce pan. I like to use olive oil, but any oil will do. Then add your canned tomatoes and season them with salt and pepper. This will make them more tender and easier to squeeze out. Let them cook for a few minutes and then add your canned tomatoes to your pan and cook them for a few minutes more.
I know, it sounds like I’m cooking something that has been sitting for a while but actually it’s just a couple minutes of cooking time. Plus, it’s delicious and very easy to make.
One of the benefits of canned tomatoes is that they’re more likely to stay fresh for a few days than just a couple weeks. That is because they are not exposed to water and air prior to cooking, which helps them retain their flavor. The problem with canned tomatoes is that they lose their flavor after a few days, so you’ll not only have a tasty sauce but also a sauce that is best enjoyed fresh.
My friend, and fellow cooking blogger, has a recipe for a very tasty canned tomato sauce. So I asked her to send it to me so I could post it here. I’ve been a huge fan of hers for years and I think this sauce is a keeper. It has a great flavor and the recipe is quick as well. You can’t help but love it. You can add some chopped fresh tomatoes to make a super-easy sauce for meat, fish, or even just vegetables.
This is a recipe for a canned tomato sauce. You could make a very similar sauce by using your favorite canned tomato. A couple of simple changes could make a great sauce to serve alone or a tasty topping for any dish.
I’d love to see pictures of the sauce, but to get a recipe for it, click here.