I feel like the recipe needs a better name…oh well. Let me give you a few disclaimers before I share the recipe:
- the sauce is an all-day thing. you can either let it simmer all day on the stove top if you are home or make it in your crock pot. both ways will have the same result: DELICIOUS!
- the sauce is very thick and a little sweet. it’s not always everyone’s favorite. i prefer thicker, less chunky sauce as opposed to thin and chunky. to each his/her own!
- you will see that i don’t have any measurements for the spices. that’s because it’s really hard to make measure what i put in. you want a lot of oregano and basil for flavor but don’t go overboard. pepper also helps. if, after stirring, you can see the flakes of the spices, that’s usually a good sign that you have enough. just keep stirring, tasting and adding to your liking!
- you must promise to think of family and friends when making this sauce. it is one of my comfort foods, therefore, a lot of love goes into this recipe. i only make it for special people…:)
- tell me what you think after you make it…the good, the bad and the ugly…I can take it!
1/4 C extra virgin olive oil
1 onion (as large or small as you want…I like a lot of onion) chopped or finely minced
3-4 garlic cloves minced
2 14 oz cans of tomato puree (any brand will do…even Publix)
2 cartons of Pomi Strained tomatoes (you can find this in Publix on the spaghetti sauce aisle…usually toward the bottom…make sure you get strained, not chopped…unless you want chopped)
Lots of oregano
Lots of basil
Salt & pepper to taste
Red pepper flakes to taste (I like my sauce with a little kick)
1 T sugar (you may need to add more…taste it later in the day and see if it’s too acidic…if so, add more sugar)
Saute onions & garlic in olive oil in a small pan until soft and translucent. Meanwhile, pour containers of sauce into a dutch oven or crockpot. Add onions, garlic and the oil you cooked it in. Add all seasonings and stir until combined. Bring to a light boil then simmer for at least 5-6 hours. Taste about halfway through to see if it’s too acidic. If so, add some more sugar until it tastes good to you.
This recipe makes a lot of sauce…could feed up to 6 people. If you’re making it for a small crowd, this freezes wonderfully and tastes even better when you thaw it out and use it again!
4 chicken breasts (butterflied or pounded very thin)
1 box of Progresso Panko bread crumbs (this is a new product I found in Publix and I love it for the crust on the chicken)
Flour (for dusting the chicken)
Spaghetti sauce (see above recipe)
This is pretty basic chicken parm. Pre-heat the oven to 350 (if you don’t want to bake it, then use a large pan to pan fry it…either way is delicious). Lightly grease a 9 x 13 dish. Lay 3 dishes out; flour, egg (with a splash of water) and bread crumbs. Place chicken in flour and lightly coat, shaking off any excess. Then dip into egg & water on both sides. Place into bread crumbs and make sure it is liberally coated; press it into the chicken. Lay the chicken in the dish and place in the oven for about 30-35 minutes. Check it to make sure it is cooked through. Take out of the oven and spoon some sauce over the top of each chicken breast (don’t overdo it or the chicken coating will be soggy!). Sprinkle mozzarella cheese over each chicken breast. Place back in oven until cheese is melted.
Serves 4. Serve with any type of pasta, the spaghetti sauce, your favorite garlic bread and a Caesar salad! Enjoy!