Tomato Sauce
Recipe: #5740
June 17, 2012
Categories: Sauce, Tomato/Red Sauces, Tomato, Italian, Kosher, No Eggs Vegan, Vegetarian, Canned Tomatoes, more
"If you want your sauce to be over the top use San Marzano tomatoes, the real Italian imported canned San Marzano tomatoes are available under the Rega brand, the label reads Omodoro San Marzano dell'Agro Sarnese-Nocerino, They're excellent but pricey. The amounts I've listed makes 16 cups so you will have lots leftover for the week or stick in the freezer"
Ingredients
Nutritional
- Serving Size: 1 (55.6 g)
- Calories 53
- Total Fat - 4.6 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 6.8 mg
- Total Carbohydrate - 3 g
- Dietary Fiber - 0.6 g
- Sugars - 2 g
- Protein - 0.7 g
- Calcium - 9.2 mg
- Iron - 0.3 mg
- Vitamin C - 12.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Empty all the cans of tomatoes into a huge bowl and crush by hand or with a potato masher but leaving some chunks of tomatoes
Step 2
Place a stockpot over moderate heat. Heat about 1/3 cup olive oil into you pot. Add 8 crushed garlic cloves and chili flakes if you like a little heat, and cook until garlic starts to sizzle, 2 minutes. (Don't burn it. That will ruin the whole sauce.)
Step 3
Add tomatoes in four portions, waiting until each comes to a simmer before adding the next. (This speeds up the cooking time.)
Step 4
Lower heat, add a few ripped basil leaves, and simmer until foaming subsides and the sauce looks a little oily, probably 1 1/4 hours. season with salt and pepper during cooking. Use right away or let cool then place in refrigerator and store until ready to use.
Tips
No special items needed.