Tuesday, November 13, 2012


There are so many tomato sauce variations out there. Everyone seems to have their own version. This is the one I go to the most. It has a very traditional tomato sauce taste. Its also as close to the sauce my mother makes as I can get. Lots of different recipes and sauces can be made off this basic one. The key to this sauce is letting it simmer for a long time. It really makes a big difference. 

-1 Can (29 oz) crushed tomatoes (*Tuttorosso)
-2 Cans (29 0z) tomato sauce (Tutttorosso)
-1 Tsp tomato paste (tuttorosso)
-1 small onion chopped
-About 10 fresh basil leaves chopped
-3 Tbs freshly chopped garlic
-About 2 tbs. olive oil
-Salt and Pepper
-2 Tbs. Italian seasoning

  1. In a large pot, heat olive oil on low and add garlic. Cook garlic for about 2 minutes. Add the chopped onion and a small pinch of salt and pepper. Cook over Med-Low heat for about 5-7 minutes or until onions are translucent.
  2. Add the Italian seasoning to the onions and both the crushed tomato can and the tomato sauce cans. Add as much salt and pepper as desired or about 1 1/2 tbs salt and 1 tbs pepper.
  3.  Add the chopped basil. Turn the heat to medium high and continue stirring the sauce until it is heated all the way through. (I can usually tell once I stop stirring for a few a seconds and the sauce starts to bubble). Then turn the heat to a simmer and continue cooking for 40 minutes. Add more salt and pepper and Italian seasoning if desired. 

*This is the brand of tomato sauce I like to use

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