Easiest Homemade Tomato Sauce Ever! MUST TRY!

I am not quite sure where my mom got this recipe, but it is crazy delicious! We all fell in love the first time we tried it because the flavors are so simple but intense. It really only has three ingredients and no real seasonings or herbs, so the flavors of the main ingredients are heightened and they really shine! It is so easy to make and tastes so fresh. It tastes exactly like a sauce you would find in Italy too, it is authentic and straight-forward, which is how I found the food to be when I visited. You will love it and will no longer open a jar of store-bought pasta sauce again! Promise!

INGREDIENTS:

~3 cans of diced tomatoes (the 14 oz. cans- so 42 ounces total)

~1 onion, cut in half

~6 or 7 Tablespoons of Butter

~Salt and Pepper to taste

~10-12 ounces of tortellini or other pasta of choice

HOW TO:

Dump the cans into the pot(do not drain the liquid out, just dump the whole thing). Then add the butter and the two onion halves. Bring these ingredients to a boil. Once the reach a boil, reduce the heat down to medium low and simmer uncovered for 40 minutes. Stir occasionally.

After 40 minutes are up and your house smells amazing, it should look like the picture below. Remove the onions and throw them away. Add a little salt and pepper to taste. Then toss your hot, cooked pasta of choice in and experience this sweet and simple sauce. Enjoy!

Baked Eggs

This is a very simple recipe that my mom learned from her mom, my Grandma Gail. They are surprisingly rich and flavorful. They couldn't be easier to make and they are the perfect little breakfast or side dish at breakfast. I promise that you will be very pleasantly surprised if you try these out.

Ingredients:

1 Egg for each muffin cup

1 Tbsp milk for each muffin cup

Salt and Pepper

Herbs de Provence

Top with a square slice of cheese for each cup.

Instructions: Lightly butter muffin tins. Crack an egg into each cup. Add 1 Tbsp milk, salt, pepper, herbs and cheese to each cup.

Bake for 15-20 minutes at 350 degrees.

I am not the biggest fan of yolks- so you can do just the whites on some or you can bake them the full 20 minutes and the yolk should be fully cooked (just like a hard boiled egg yolk) and you can remove it or eat it like that. If you like a runnier yolk then bake them a little less.

And my kiddos love them! Actually we all do!

I know that pictures of eggs are never attractive, but this is what they look like before you cook them.

And after they are done cooking. They are usually done when they turn a little golden on top. And I just take a butter knife and loosen the sides and they just lift right out. They are surprisingly delicious. Enjoy!