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 Recipe: Italian Tomato Sauce
This is my own Italian tomato sauce recipe which I have been making for
years. It works equally well with pasta, lasagna, eggplant
parmigiana, and pizza
recipes.
| Yield |
4-5 c sauce |
| Time |
45 minutes |
| Tools |
- large, heavy saucepan with lid
- wooden spoon
|
| Ingredients |
- ¼ c olive oil
- 1 medium onion, preferably white, diced
- 5 cloves garlic, minced
- 28 oz can diced tomatoes or tomato sauce
- 6 oz tomato paste
- 1-2 T sugar (optional)*
- ¼ c minced oregano
- 1 T black pepper
- 1 t any/all of the following: rosemary, sage, thyme, or other herbs
- ¼ c grated parmesan cheese (optional)
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| Directions |
Heat the olive oil over medium heat and sauté the onion for about 5 minutes. When it starts becoming translucent, add the garlic and sauté another 5 minutes. Turn up the heat to high and add the tomatoes/tomato sauce and tomato paste. Stir well to incorporate the paste. Add the optional sugar, then bring to a boil. Lower heat, add the herbs and pepper, cover, and let simmer for at least 15 minutes, stirring occasionally. Note: be very careful when you lift the lid - boiling sauce may splash your hands. Lower heat, stir in optional cheese, and simmer for another 5 minutes or so. Taste and adjust seasonings. If the sauce is too thick, you can add some water.
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| Notes |
*Sugar can be a bit tricky. I find that canned tomatoes are often a bit sour, so I try to add just enough sugar to counteract the sourness without actually making the sauce sweet. This can be difficult because the sugar gets stronger as the sauce cooks. When in doubt, start with just a t of sugar, cook for a while, taste, and add a bit more if needed. The longer you cook this sauce, the thicker, richer, and (if using sugar) sweeter it will be. |
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