Tomato Sauce

People change... Times change... Feelings change... And though your Italian grandmother would scold me, I have to confess...My tomato sauce recipe...has changed....

Lucky for me I am still young. (Although the impending “3-0” this month makes me feel like I'm 10 steps away from the nursing home.)

But at 30 I’m pretty sure I am still young enough that I can change my “signature” sauce recipe. And hopefully by the time I'm 70 no one will remember how fickle I used to be with my famous “Sunday gravy."

Tomato sauce was one of the first things I ever made and it was the very first thing my husband and I ever made together.

(The first and the last, there is no room for two cooks in my tiny kitchen ;)

 

We took his brother’s recipe and followed it to a T- Googling every step as we were convinced we were doing it wrong.

And many times we really were doing it wrong.

 

From there I developed my original Tomato Sauce recipe. Now don’t get me wrong- it was a good sauce, it had a real depth of flavor and richness to it…

 

But as the years went by I found myself craving something…different. Something more tomatoey- something with a fresher, lighter taste.

And so, I will now admit it- I have changed my signature recipe.

 

And though years ago I claimed that my original recipe produced the “best sauce ever”- I will now formally retract that statement and release a new one! Saying that THIS, THIS RECIPE is the very BEST tomato sauce EVER. This, is my signature sauce.

(at least for now ;)

RECIPE:

6tbs Olive Oil

2 cups Onions, chopped

4 Garlic Cloves, chopped

5 28oz cans San Marzano Tomatoes

1/2tsp Pepper

2-4tsp Salt

15-20 Large Basil Leaves, chopped

1/4tsp Red Pepper Flakes

Sauté Onions and Garlic in the olive oil over medium low heat until tender and translucent, about 7minutes. Add tomatoes, some of the salt and pepper and puree mixture with an immersion blender.  Put over medium heat and let come to a simmer, reduce heat to medium low and simmer for approximately 2hrs until the sauce has almost reduced by half. Add Basil and Red Peppers Flakes and cook for 30 more minutes until sauce is thick and not watery. Add more Salt and Pepper if needed. ENJOY!

Makes 10 cups of sauce

NOTES:

• For a Low-cal sauce use 2Tbs of Olive oil instead of 6Tbs
• This is a simple sauce and good tomatoes really do make all the difference, if possible try to get San Marzano tomatoes, they are hands down the best
• Don’t be fooled. Some companies will have “San Marzano” in the name of the tomatoes or on the can but they may not be from San Marzano region, you want tomatoes that are from San Marzano
• I usually use a yellow onion not a sweet onion. A white onion would work also

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