The Recipe I Wish I Had Ten Years Ago

When I was a senior in high school I was pretty independent. Most days I had some sort of after school activity, then work (at Chuck E. Cheese which was the best job EVER) and by the time I was done with everything, everyone at home was winding down for the night or already in bed. I had only nibbled on pizza here or there and was usually starving by the time I got home. My cooking skills back then were non-existent, but the one thing we always had was spaghetti and Hunt’s canned sauce. Most nights you could find me, at my desk with a big ‘ol bowl of spaghetti….at 11 0’clock. It is a miracle I did not weigh 300 lbs. by the time I graduated! If only I had known how to cook back then…

But anywho. I know that If I had made this spaghetti sauce then and kept it in the fridge it may have made those midnight dinners a lot more enjoyable. I probably would’ve needed to make a triple batch though. My whole family are carb-aholics and we love our noodles (hence the spaghetti always being fully stocked).

This sauce is perfect, in my opinion. It’s thick, but not too thick, and has a lot of great texture. Oh and the garlic… I love the garlic taste it has! This is the same recipe I made for the 60 Freezer Meals back in July. This time I made enough for about 3-4 meals for us but you can always double it and freeze half of it. This will stay in the freezer for about 6 months and the fridge for up to 3 weeks. We have spaghetti at least twice a month and I use the sauce as a base for soups and have even used it as pizza sauce; so it all gets used up well before 3 weeks.

Ingredients:

1 can crushed tomatoes (28 oz.)

1 tbsp olive oil

4 tsp minced garlic

2 tsp basil leaves

1 tsp kosher salt

1 tsp balsamic vinegar

Directions:

In a large pot heat olive oil over medium-low heat.

Cook garlic until golden brown; about 4-5 minutes.

Add basil leaves and stir to combine.

Add tomatoes, increase heat to medium-high, and bring to a boil.

Stir in salt, reduce heat to medium-low and let simmer for 45 minutes.

After 40 minutes stir in balsamic vinegar.

Let cool before putting in a freezer-safe, or sealed container in the fridge.

I’m getting back in the routine of having Meatless Mondays and this paired perfect last week with black bean meatballs. Check back in the upcoming weeks for other great meatless recipes!

I’m also very excited to announce that I am co-hosting the Tasty Tuesday Link Parties over at Creative K Kids this month. I would love to have you share your favorite recipes every Tuesday!

Tammy from Creative K Kids is the host of this party every week!

This month, Anna from Family Living on a Budget and Sydney from Tastefully Frugal are also running this party on their blogs!

We would love to have you link up to three of your old or new food posts!

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