Red Sauce

Another week, another fabulous recipe from Amy Hannon's Love Welcome Serve.  You might remember that I recently tried her Cottage Pie, as well as her Chili.  Both were so good!

For this week's recipe, I made her Chicken Parmesan with Homemade Red Sauce.  The chicken parmesan recipe was very similar to a version I already had on my website here.  Both of these recipes use crushed croutons, which is very tasty.  However, I think the easiest way to make chicken parmesan is with Italian seasoned breadcrumbs or Panko.

Anyway...

The real star of this meal was the quick red sauce I made to go with it.  I modified Amy's recipe, and also cut it in half.  So I am writing my changes here on the blog.  I hope you enjoy.  It was so fresh and delicious!

RED SAUCE

1 medium carrot, cut into pieces
1 celery stalk
1/2 onion
2 garlic cloves
A sprinkle of dried parsley
Olive Oil
Salt
1 28 oz can San Marzano tomatoes (diced)
1 teaspoon sugar
1 teaspoon pepper
1 T butter
Basil (1/4 cup fresh or 1 Tablespoon dry)

Put carrots, celery, onion, garlic, and parsley in food processor.  Pulse a few times to make a fine chop, but not pureed.  Heat olive oil in large saute pan.  Saute the vegetables for 5-7 minutes.  Season with salt.

Add tomatoes (undrained).  Bring to a boil.  Add all other ingredients.  Simmer on low heat for at least 30 minutes, stirring occasionally.  Add salt and pepper as needed.