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Recipe Details
- makes about 160 oz. (20 servings) Depends on portions.
Ingredients
Size 10 can crushed tomatoes
18 oz can tomato paste
Extra virgin olive oil
5 Cloves Garlic chopped or minced
2 medium yellow onions chopped
3 bay leaves
Distilled or purified water
1 whole carrot washed well (yes a carrot!)
Instructions
1. Pour about 3 TBLE olive oil in deep pot and heat over medium heat
2. Add onions and reduce to simmer. Stir so onions are coated with olive
oil. Cover and simmer 5 - 8 minutes.
3. When onions are translucent, add in chopped or minced garlic and simmer
for 3 more minutes.
4. Add in crushed tomatoes and stir well.
5. Fill can about 1/3rd of the way with water and pour into sauce. Stir
well. If you added too much water, leave the lid off.
6. Add bay leaves.
7. Take some sauce out and mix the tomato paste with it until smooth and
then pour back into sauce and stir well.
8. Put carrot into sauce. This is used to absorb the acid from the tomatoes.
It will not affect flavor and will be removed later.
9. Bring to boil stirring frequently so it won't burn on the bottom.
10. Reduce to simmer and let cook down for about 2-3 hours making sure
to stir every once in a while. Cover and let stand for a few more hours.
I let it stand over night and then do a reheat in the morning, then freeze
the sauce in smaller containers so I can use them on a need be basis.
This does not have to be done.
11. Discard carrot.
Tip #1: Don't eat the bay leaves. Discard if you find them before freezing.
Tip #2: Let the sauce stand overnight and then do a quick reheat in the
morning. The flavor will be more well bodied. Tasting the sauce when you
first mix it and when it is finished is very different!
Tip #3: If you do not have a carrot, use 1/4 tsp of baking soda and stir
well. This helps cut down the acid.
Tip #4: Try freezing the sauce in smaller containers so you can use the
sauce on a per meal basis.
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