Description
My sicillian father used to make this sauce at least weekly. Usually we used fresh, ripe plum tomatos but i don't have his green thumb so my sauce uses the canned tomatos. This is a great basic sauce to start with. Can be served as is over pasta or you can add meatballs, sausage etc. My dad used to add 5 italian sausages, a pork chop, and a neck bone to the sauce and let it simmer for hours. If you add the meat, brown it and add it to the sauce as it simmers.
Ingredients
- Crushed Tomatoes In Puree
- Garlic Cloves
- Spanish Onion
- Extra Virgin Olive Oil
- Fresh Ground Black Pepper
- Fresh Basil
- Fresh Parsley
- Bay Leaves
- Baking Soda
Instructions
- In large pan over medium heat saute chopped garlic and onion in olive oil until translucent
- Add cans of tomato
- Sprinkle on black pepper
- Add bay leaves
- Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally
- Add basil and parsley and stir well
- Allow sauce to simmer at least another two hours stirring occassionally
- After two hours taste sauce, if acidic or if you want more sweetness add 1 / 2 tsp baking powder to cut acidity
- Only do this if necessary
- Pull out both bay leaves before serving / storing
- Sauce can be served over pasta now or stored in freezer or refridgerator
- If adding in meat add at the begining when adding tomatos