Spaghetti Sauce

I always make my own spaghetti sauce. Ever since my friend Lydia showed me the light back in college - I've shunned jarred sauce (yuck!). Making your own sauce is so easy and quick - and used in soooo many different recipes.

Since I use it in so many recipes, I feel like I have to put it in the blog. The problem is that I just sorta throw stuff together so its hard for me to know real measurements. These are just loose measurements - feel free to play with it yourself. But I feel like the vinegar and the brown sugar take it to a whole new level of yumminess. It doesn't need much - just a little!

Spaghetti Sauce

Ingredients:
15 oz can of crushed tomatoes
8 oz can of tomato sauce
2 tbsp brown sugar
1 tbsp white vinegar
1/2 cup of onion, chopped
1-2 cloves of garlic, chopped
Italian seasonings to taste (or mix of oregano and basil)
1 tsbp of olive oil

Directions:
Cook onions and garlic with olive oil in medium sauce pan. Once softened, deglaze pan with vinegar. Then add the remaining ingredients. Bring to a boil and simmer. If you need more sauce, add some chicken stock. If your sauce is too thin, add some tomato paste (this adds great taste too!).