Everyone has a list of foods they’ll absolutely, positively make homemade and others they’ll consistently buy. When it comes to tomato sauce, I’m of the “absolutely, positively homemade” camp. But after asking around, I’ve realized the art of making your own sauce is lost on most of my friends.
Although I’ve tried many store-bought sauces, I still like my version best; it’s super basic and doesn’t have any wild-card ingredients like red wine or anchovies. Once it’s simmered to sweet perfection, I’ll scoop out a custard cup’s worth of sauce and just eat it with a spoon. It’s absolutely soul-soothing, especially on these cold fall nights.
Some kitchen how-to for any pasta recipe: Always finish your noodles in your sauce instead of combining the two in a serving dish. The starchiness of the noodles helps to coat the strands evenly with sauce. (This is also the reason why you should never put oil in your pasta water—it prevents this coating from happening.)
For the calorie cutters (now’s the time, holidays are right around the corner!), try spaghetti squash. Here’s a step-by-step guide from my blog.