2½ Hour Tomato Sauce Recipe by Tasty

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

1 of 2

omgronnie

add a pinch of baking soda at the end instead of salt to cut the acidity
1 month ago Helpful (8)
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.
19 days ago Helpful (3)
Travis Grondell

If you want to cut back on the acidity, you can add heavy cream, Alfredo sauce, or brown sugar, if you want the red sauce then use the brown sugar
6 days ago Helpful (0)
feedme18

I put in small whole carrots (approx. 10) while it was cooking, it cuts down the acidity.
7 days ago Helpful (0)

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