Slow Simmered Tomato Sauce


IMG 8033.jpg

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


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!


© Deer One Publishing 2021