Aren’t you just ready for cool days, a fire in the fireplace at night, snuggling under a quilt at bedtime, and the smell of slow simmering sauce on the stovetop? Part of that is working for me. It’s definitely cooler and if predictions are correct we could be closing in on fireplace weather by the weekend. It’s time to stir up a big batch of tomato sauce, some for tonight and definitely some to freeze for later. I’m not completely daft – I know you can buy this stuff in jars everywhere from Wal-Mart to Whole Foods. It comes with famous names on the labels like Emeril and Giada, and more price conscious ones, like Classico and Ragu. But here is the thing, none of them will taste, smell, or be as good as what you concoct in your own kitchen. Tomato sauce is so easy to make, it should be a requirement for a beginning cook. Really it’s almost not fair to call it a recipe it’s much more of an “add a pinch of this and a splash of that” - then give it a taste kind of deal. Twenty minutes max for prep, then sit back and let it simmer. Enjoy a glass of that wine you just opened for the sauce. That’s it. Now you have a homemade sauce to use anyway you can imagine.
It can be with meatballs, or Italian sausage, on a pizza, to bake chicken or fish or a meatloaf, to make tacos, for baked eggs with chorizo, on zucchini zoodles or spaghetti squash, or for dipping crusty French bread. It’s practically the basis for about a million recipes including just plain on some pasta with a sprinkle of Parmesan cheese. Then, best of all, there is that lovely container in the freezer just waiting for you on a busy day or a lazy weekend. This sauce has no big secrets, only a few tips to make it special.
I think good Italian San Marzano tomatoes make a difference. I got the ones I’m using at Costco, but trust me they are everywhere. However don’t let a couple of cans of bargain brand tomatoes stop you. With the right amount of simmering plus that pinch of this and that, you will come out with an excellent sauce. The other tips are simple, a healthy splash of red wine, a bit of sugar to tame the acidity, and hopefully a rind of Parmesan cheese.
I have always saved the rinds in the freezer thinking I was quite clever, until a friend informed me you can buy a bag of Parmesan rinds at the grocery store. Oh well. I’m making this fabulous sauce and my family will certainly believe I’m not only quite clever, but also a real gourmet chef. That can be you too! Start simmering!
Ingredients
1 onion, peeled and chopped
4 cloves garlic, peeled and chopped
1 Tbsp olive oil
Two 28 oz cans of whole tomatoes in sauce ( San Marzano if possible)
8 oz can tomato sauce
6 oz can tomato paste
1 cup of red wine (use tomato sauce can to measure!)
1 Tbsp dried oregano
2 tsp dried basil
1 to 2 Tbsp sugar
1 Tbsp salt (taste)
¼ tsp dried red pepper flakes
1 bay leaf
1 Parmesan cheese rind
Optional: 2 Tbsp fresh parsley, chopped
Directions
Heat oil over medium high heat in a large Dutch oven or saucepan.
Add onion and garlic and sauté until just soft, about five minutes.
Add everything else but parsley (see - I said it was easy).
Reduce heat to barely a simmer and cook stirring occasionally, using your spoon to break up tomatoes, and tasting to adjust seasonings for an hour to and hour and a half. (You can add more wine if you like as it simmers)
Remove the bay leaf and the Parmesan rind and stir in parsley if you are using it.
Use in one of the million ways. Store remainder in the fridge for up to a week or in the freezer. This is so easy to double for a big batch!
Backyard Bay Leaf Tree
