ITALIAN TOMATO SAUCE

Recipe Rating:	2 Ratings5
Categories:	Italian, Other Sauces
Keywords:	sauce, Tomato
Serves:	4 with Pasta
Prep Time:	15 Min
Cook Time:	2 Hr

Ingredients

3 lb	ripe plum tomatoes cored peeled and seeded or 1 35 oz can peeled italian plum tomatoes in puree. lightly crush, with their liquid.
6 oz	tomato paste, italian
2 c	water
1/4 c	olive oil, extra virgin
1 sm	onion (chopped)
1	carrot, grated
2 clove	garlic, fresh minced
2	bay leaves
10	basil leaves, finely cut or 2 teaspoons dried
6	sprigs fresh parsley, chopped or 2 teaspoons dried
1/2 tsp	oregano, dried
	salt and pepper to taste

Pinched by grammymarcia, and 346 more.

Sharon Antoniak

Lightly Salted

Powell, OH (pop. 11,500)

Chez7695

Member Since Jan 2012

Sharon's Notes:

When ever I make this family recipe tomato sauce it reminds me of my grandma's kitchen when I was a young girl. We always went to grandma's for Sunday dinner and being Italian we always had pasta and meatballs.

You can adjust the amount of herbs you add to the sauce to make it your own. The longer you cook it the better it gets. If the sauce gets too thick you can always add a little water to it. Add a half a cup of light cream and make a pink sauce.

This is a favorite of my family and friends.

I hope you enjoy it.

Comments from the Test Kitchen:

This sauce really hits the mark - with just the right amount of herbs and delectable, tomato-y kick.

TIP: We served the sauce over baked chicken breast for a killer improvised chicken Parmesan!

Directions

Crush tomatoes as fine as possible if they are whole.

In a medium to large size sauce pan pour olive oil and finely chopped onion and carrot, sauté until soft. Add minced garlic. Cook briefly not to burn garlic. (Garlic turns bitter if over browned)

Add the crushed tomatoes and tomato paste with 2 cups of water. Stir. Add remaining ingredients.

The sauce should simmer for at least 1 ½ - 2 hours with lid partially covering pan. Stir occasionally to prevent sauce sticking to the bottom of pan.

Comments

11 comments

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Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Kitchen Crew JustaPinch

I shared a photo of this recipe.

deb baldwin messinthekitchen

Feb 1, 2012

Congratulations Sharon, on your first blue ribbon! A save for me!

Kim Biegacki pistachyoo

Kim Biegacki [pistachyoo] has shared this recipe with discussion groups:
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Marcy Baha missmarcy

Feb 13, 2012

Thank you for sharing this with us! Congratulations on the Blue Ribbon!!! Just a quick question, usually when using dried herbs they can become bitter if cooked for a long time; would it be better to add them the last 20 minutes or so of cooking so they do not loose flavor? I do not always have fresh on hand, but always have dried readily available. Thanks!

Sharon Antoniak Chez7695

Feb 13, 2012

You certainly may add the herbs the last 20 minutes of cooking. I have never had a problem with the herbs turning biitter in this recipe. I like the flavor that is developed in the sauce with the addition of herbs early in the cooking process.
This is a family receipe that has been handed down in for over 80 years. I also use this recipe in my cooking classes.
Thank you for contacting me. I hope you enjoy the tomato sauce.

Marcy Baha missmarcy

Feb 13, 2012

Sharon, thank you so much for getting back to me. I think I will wait till I have the fresh herbs instead of using the dried. I cannot wait to try this recipe!

Have a great day!

Sharon Antoniak Chez7695

Feb 13, 2012

This is so delicious. You can use this on pasta, on chicken or eggplant parm, lasagna. Make a batch of meatballs and make grinders. Let your imagination be your guide.
Let me know how you like it.

Marcy Baha missmarcy

Feb 13, 2012

Sharon, I see your last post and you used the word grinder. You must be from the Rhode Island area! I do not know of any other area in the country that uses grinder as a word for a sub!!! Are you a native of this area?

Sharon Antoniak Chez7695