Introduction: CLASSIC ITALIAN TOMATO SAUCE
WARNING...Once you make your own "red sauce" as the old schoolers would say...you will never be able to eat bottled tomato sauce again...LOL
Please make sure to add the meatballs....https://www.instructables.com/id/MEATBALLS-ITALIAN-STYLE/
Step 1: INGREDIENTS
1 medium onion
2 ripe plum tomatoes ( preferably organic but hot house works as well)
1 carrot ( optional)
2 tablespoons of dried parsley
1 teaspoon of dried basil but fresh works even better
1 large bay leave
1 teaspoon of sugar (optional)
1 container of Pomi chopped tomatoes.... I use the soft pack tomatoes because the acid from the tomatoes has been shown to breakdown the lining (coating) of the inside of the can and is known to be carcinogenic...
1/2 tube of Italian tomatoe paste ( for the same reasons above, I do not use can tomato paste)
2 cups of water
a pinch of salt and pepper
Step 2: STARTING THE SAUCE
If you are a fan of any of my other recipes, you might have noticed that I always brown my onions beyond transparency, this reduces the acidy of the onions and makes for a sweeter sauce, that said....Sauté the onions in olive oil, just a slight coating across the entire bottom of the saucepan is enough. I am a firm believer in the fact that you never can use too much olive oil but of coarse... everything in moderation. Once the onion is brown add in the finely chopped carrots, plum tomatoes, salt, pepper and herbs. Sauté for about five minutes, add in the tomato paste stirring constantly for about two minutes. At this point the sauce will look fantastic, it is extremely thick and flavorful...NOTE...This is a perfect sauce if you are adding it to a dish such as meatloaf or chicken cutlets, where it is going to cook in the oven for another half hour or so, there is no need for the long process of making a full favored red sauce but if you are looking for a true tomato sauce, please continue.
Add the container of tomatoes and water, reduce the heat to a simmer and cook for at least an hour but two will be even better....
Step 3: SIMMERING
Start the sauce at about 11AM on any sunday morning for the traditional 2PM sunday dinner...This is what I came to love every sunday for the first 25 years of my life...OH MAMA where are you...now we are way too busy for the Sunday family get together....Oh life in the fast lane....
Participated in the
Soup and Stew Contest