This is another recipe I found online and decided to try out, but altered it to my tastes. I was nervous as I had never made a pasta sauce 100% from scratch before and this one looked like a lot of work!
What you’ll need:
For the tomato sauce:
-1 1/2 pounds fresh tomatoes (about 9 medium)
-1 small onion, finely diced (I used 1/4 cup dried)
-3 garlic cloves minced
-1/4 cup minced fresh spinach
For the alfredo sauce:
-1 tablespoon unsalted butter
-2 teaspoons flour
-3/4 cup whole milk
-1/4 cup half & half
-2 garlic cloves peeled and crushed
-1 cup grated parmesan cheese
Make an X on the bottom of each tomato with a knife. Add them to a large pot of boiling water for about a minute. Take them out and set aside until cool.
In a large sauce pan sauté garlic and onion in olive oil. When browned, take off heat to prevent burning.
When cooled off enough, peel and chop tomatoes. Blend chopped tomatoes until smooth.
Add the tomatoes, spinach and desired seasoning to the pan of onions and garlic. Mix well.
Technically you don’t have to let this simmer for longer than 15 minutes, however I left mine simmering for about 5 hours since I always like sauces better when they cook slowly.
When your getting ready to eat, measure out all ingredients needed for Alfredo sauce. The next few steps happen support of fast!
Melt butter in a small sauce pan over medium heat. Whisk in flour until it’s well incorporated (not clumpy). Let cook for a couple minutes while continuously whisking.
Add in milk, cream, and garlic while still whisking constantly. Let this cook and thicken- you got it, while still whisking. A few more minutes.
At this point you can take out the garlic cloves but I left them in.
Whisk in cheese until it’s also well blended. Remove from heat.
It will be thick so add in a bit of your tomato sauce to thin it out and mix well.
Add your Alfredo to your tomato sauce and mix well. Pour over cooked noodles of your choice!
This recipe was enough for 2 meals for us, so I froze half.