2½ Hour Tomato Sauce
by Matt Ciampa • featured in Homemade Vs. Store-Bought: Tomato Sauce
Inspired by cookscountry.com
Ingredients
for 6 servings
-
¼ cup olive oil (60 mL) - 2 cloves garlic, crushed
- 1 small onion, halved
-
56 oz tomato, whole canned (1.60 kg) -
2 teaspoons salt, plus more to taste -
1 teaspoon dried oregano - 1 dried basil
- 1 bay leaf
-
¼ cup fresh basil, chopped (10 g) - pepper, to taste
- sugar, to taste
Preparation
- In a pot over medium heat, add the olive oil and garlic. Cook for about 2 minutes or until fragrant, but not browned.
- Add the tomatoes with their juice, and crush with the back of a spoon.
- Add the onion and salt, and stir occasionally. Bring to a boil, then reduce to a simmer for an hour.
- Discard the garlic and onion, then puree to the desired consistency with a food mill or immersion blender.
- Transfer the sauce back to a pot and add the bay leaf, dried oregano, and dried basil. Bring to a simmer for about 90 minutes or until the desired thickness.
- Discard the bay leaf, add the fresh basil and, to taste, salt, pepper, and sugar.
- Enjoy!
Tips
-
omgronnie
add a pinch of baking soda at the end instead of salt to cut the acidity
4 months ago Helpful (12) -
Chuck Celentano
Baking soda is the best way to eliminate the tartness in sauce. Sugar is a no no. Also leave out the oregano if you want authentic Italian sauce. Never use oregano except in pizza sauce.
3 months ago Helpful (8) -
Emily Williams
I like to add zucchini and carrots into it and then when it says to pull out the onions I leave it in and just blend everything together. I think it makes a much more tasty and rich sauce
2 months ago Helpful (3) -
Lauren Lesoine
Mmm! My first time making spaghetti sauce on my own and definitely not going back to canned/jar sauce! I used my garlic press to easily mince/squeeze out all the flavor of the garlic and chopped up the onion; I cooked them together in the oil in the beginning instead of crushing/halving and then removing.
3 months ago Helpful (2)
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