Featured Pinch Tips Video
- 2 can(s)
- crushed tomatoes (28 oz each)
- 1 can(s)
- tomato paste, italian 6 oz can (i like the roasted garlic one)
- bay leaf
- whole, peeled onion
- 4 or 5
- garlic cloves (minced) or you can use garlic powder to taste
- fresh or dried basil to taste
1Pour the tomatoes into a large pot. Take the cans and using hot water, fill up about half way, try to scrape sides to get whatever tomato is still clinging. Add that to the pot. (Remember to fill up the can about half way, you don't want too much water. If you need to, extra water can be added later)
2Add the paste into the pot. Using hot tap water fill the paste can and scrape off any clinging paste. Add to the pot.
3Throw in the rest, (nope, we don't fry the garlic) and simmer, stirring often. (NOTE: if you will be adding in meat, go ahead, it will only flavor the sauce more. Be sure the meat is cooked first though)
4Check as the sauce cooks down it will thicken, so you may need to add in a bit of water to get it to the thickness you like.
5When the onion is cooked through, soft and just about falling apart, your sauce is done. This sauce takes a couple of hours to make, but well worth the time and stirring.