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- 28 oz cans of italian crushed tomatoes
- 6 oz can of tomato paste
- 3-4 clove
- garlic, minced
- 2 Tbsp
- oregano, dried
- 2 Tbsp
- basil, dried
- 1/3 c
- 1 Tbsp
- salt, optional or to taste
- 1 tsp
- ground black pepper, optional or to taste
- 1/2 c
- red wine, optional
- olive oil to cover bottom of dutch oven
1Put just enough olive oil to cover the bottom of a dutch oven or stock pot. Saute garlic until gently brown. Add tomato paste to oil and garlic and continue to gently saute for only a few minutes.
2Add the Italian crushed tomatoes and all other dry ingredients (and wine if you are using it). Stir and bring to a boil. Lower heat to simmer, stirring occasionally to prevent sauce from sticking to the bottom.
3Allow sauce to simmer for 3 hours. (You will have to continue to stir sauce to prevent burning).
After 3 hours, remove sauce from heat and allow to cool. At this point you can refrigerate or freeze.
4This sauce can easily be doubled or even tripled to make enough for several meals. Also, you can add meatballs, sausage, pork or beef while simmering and you will have a great meat sauce.