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
Keywords Italian Red Sauce, Tomato Sauce
Cooking Method saute, Stove Top
Hot/Cold Dish Hot
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 8cups
Author jughandle
What You Will Need:
1/4cupolive oil
1onion - large white or yellow, finely diced
2bay leaves
1/2teaspoon oregano - chopped fresh or 1/4 teaspoon dried
1teaspoonThyme - fresh chopped or 1/2 teaspoon dried
2garlic cloves - roughly chopped or pressed
2teaspoonssalt always to taste
1teaspoonblack pepper crushed
2tablespoonstomato paste - very good quality or don't use any
56ouncetomatoes - 2 * 28 ounce cans of whole plum or roma, chopped with their liquid
12ouncetomato sauce - 1 - 12 ounce can
1tspworcestershire sauce - to taste
1tspTabasco Sauce - to taste. Not meant to be spicy, just to brighten the flavor. Lemon juice would also work
1/4cupapple cider vinegar - or lemon juice
Equipment Needed:
3-4 quart sauce pan
Method:
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
Nutrition Facts
Basic Tomato Sauce aka Red Sauce
Amount Per Serving
Calories 114Calories 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.