This sauce is my signature, Jughandle’s Tomato Sauce.  Also known as Red sauce in some circles.  I have developed this recipe for 55 years.  It was the first thing I learned to cook.

 

If you use good quality ingredients it will never fail you.  Everyone’s tastes are different so add or subtract as you need to.  A taste of tomato sauce should not surprise you.  It is something to savor, and enjoy.  It should enhance a pasta or dish and not taste flat.

 

At the bottom of the page I include a mean meat sauce variation.  Enjoy – jughandle

Basic Tomato Sauce aka Red Sauce

I've been perfecting this sauce for 55 years. I think I've got it down. But, by all means make any changes you would like. See the Variations for a meat sauce. - jughandle

Course Sauce

Cuisine Italian

Keyword Italian Red Sauce, Tomato Sauce

Cooking Method saute, Stove Top

Hot/Cold Dish Hot

Course Sauce

Cuisine Italian

Keyword Italian Red Sauce, Tomato Sauce

Cooking Method saute, Stove Top

Hot/Cold Dish Hot

Servings 8 cups

Author jughandle

Ingredients

• 1/4 cup olive oil
• 1 onion large white or yellow, finely diced
• 2 bay leaves
• 1/2 teaspoon oregano chopped fresh or 1/4 teaspoon dried
• 1 teaspoon Thyme fresh chopped or 1/2 teaspoon dried
• 2 garlic cloves roughly chopped or pressed
• 2 teaspoons salt always to taste
• 1 teaspoon black pepper crushed
• 2 tablespoons tomato paste very good quality or don't use any
• 56 ounce tomatoes 2 * 28 ounce cans of whole plum or roma, chopped with their liquid
• 12 ounce tomato sauce 1 - 12 ounce can
• 1 tsp worcestershire sauce to taste
• 1 tsp Tabasco Sauce to taste. Not meant to be spicy, just to brighten the flavor. Lemon juice would also work
• 1/4 cup apple cider vinegar or lemon juice

Instructions

• In a 3-4 quart saucepan, heat the olive oil over medium heat.
• Add the minced onion and a large pinch of salt to sweat the onions. Saute for 5 minutes then add the garlic, and cook until soft and translucent, about 8 to 10 minutes. If the onions or garlic brown too fast turn the heat down. Do not burn the garlic or the sauce is ruined. Start over.
• When the onions and garlic are right. add the tomato paste and stir to combine for 30 seconds.
• Add the thyme and oregano, and cook 5 minutes more, until the spices are soft.
• Add the remaining tomatoes with their juices, the pepper and the bay leaves. Raise the temp to med-high and bring to a low boil, stirring often.
• Taste, then add the worcestershire sauce, Tabasco Sauce and vinegar, in that order, tasting between each addition. Adjust the salt and all seasonings. The sauce should have a tangy acidic taste to the tongue with a back flavor of tomato and spices. None of the individual seasonings should stand out.
• Lower the heat to simmer and cook for 30 minutes up to 3 hours, until the sauce has an oatmeal consistency.
• Taste and adjust the seasonings once more.

Notes

Note: all quantities are just starting points. Add or subtract as you deem necessary.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.  Can be frozen flat in plastic freezer bags.

Nutrition Facts

Basic Tomato Sauce aka Red Sauce

Amount Per Serving

Calories 114 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 869mg38%

Potassium 663mg19%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 8g9%

Protein 3g6%

Vitamin A 1910IU38%

Vitamin C 32.1mg39%

Calcium 30mg3%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Variation:

Meat sauce:  To make a meat lovers meat sauce –

• prepare the basic tomato sauce recipe.
• While it is simmering
• Brown 1-2 lbs or more of ground meat.  It could be beef, pork, turkey, sausage or any combination.
• Render out the fat and drain.
• Add to the tomato sauce and combine thoroughly.
• Continue to simmer to combine the flavors.