Perullo Press

My Homemade Tomato Sauce

My tomato sauce recipe is a combination of my mother in law’s recipe and some ideas from the great Mario Batali. I didn’t grow up eating much tomato sauce, but my husband did. They had some Italian dish with tomato sauce involved at least 3 times a week. Once I had my mother in law’s sauce there was no going back to store-bought tomato sauce. We don’t even eat pasta once a week, but when we do I want some homemade sauce. This recipe is for a very large pot of sauce and can easily be divided in half. I make a large pot and freeze it several containers. Defrosting some sauce can make for an easy dinner. Enjoy this sauce with pasta, use it for lasagna, pizza, over mashed potatoes, use it as a base for tomato soup, or add it to any soup for a boost of flavor.
Ingredients:
3-4 TBSP extra virgin olive oil
4 large carrots, finely grated
1 large onion, finely chopped
1 head of garlic, minced
3-4 tablespoons fresh thyme, pulled off the sprigs (dried thyme is fine as well)
10  24oz cans CENTO pureed tomatoes
A couple generous handfuls of fresh basil leaves, finely chopped
A four finger pinch of sugar
Salt to taste

Directions
:
1. Combine the olive oil, grated carrots, diced onions, and minced garlic in your pot and saute over a low heat allowing the onion to become translucent. Make sure you have enough olive oil in the pot because you don’t want the onion, garlic, and carrots to burn. Once the onion is translucent add the thyme, mix well, turn the heat down to simmer, and allow to sit for a few minutes.
2. Pour a couple cans of pureed tomatoes into the pot and throw your basil in. Using a hand blender (or a blender) puree the carrots, onion, and garlic with the tomato sauce. Once you have a smooth consistency add the remaining cans of pureed tomatoes to the pot. Add the sugar and salt. Mix thoroughly as you bring the sauce to a light boil. Allow the sauce to boil for 15-20 minutes and enjoy.

One comment on “My Homemade Tomato Sauce

  1. Pingback: Not Your Usual Stuffed Shells | Perullo Press

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This entry was posted on September 17, 2012 by in Food.
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