Italian Tomato Sauce

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Italian tomato sauce recipe is a classic and versatile base for many delicious dishes. Made with ripe tomatoes, garlic, onions, and a blend of aromatic herbs, this sauce is bursting with rich flavors. It is perfect for pasta dishes, pizzas, or as a dipping sauce for bread. The recipe yields a generous amount, allowing you to store it for future use or share it with family and friends.

Keywords: Italian tomato sauce, recipe, versatile, rich flavors, pasta dishes.

Italian tomato sauce recipe details

Italian tomato sauce recipe, recipe Rating: 4.6
Number of votes:106

This “gravy” was one I adapted from an old broadcast of “The Frugal Gourmet”. Sorry, I don’t have the original, but this is the one I make. Feel free to tinker…I do constantly! Will keep for a week in the fridge, or put in smaller containers and freeze up to six months.
Ready in: 14 hours

Ingredients

Serves: 12

• 2 yellow onions, chopped
• 1 tablespoon fresh minced garlic
• 1 celery stalk, chopped
• 1 carrot, grated
• 1/4 cup olive (or canola) oil
• 1 quart chicken (or beef) stock
• 1 pound pork neck bones or chicken backs/necks
• 1 cup red wine (not cooking wine)
• 2 (28 ounce) cans San Marzano tomatoes (pureed or chopped)
• 1 (6 ounce) can tomato paste
• 1/2 cup dry parsley
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon dry oregano
• 1 teaspoon dry rosemary
• 1 tablespoon dry basil
• 2 bay leaves
• 1/2 tablespoon fresh ground black pepper
• 2 tablespoons salt (or salt substitute)
• 1 teaspoon sugar (or Splenda(R))

Preparation method

Prep: 12 hours | Cook: 2 hours

1. In stock pot, saute onions, garlic, celery, and carrot in oil until they begin to lightly brown.
2. Add all remaining ingredients and bring to a light boil.
3. Turn down heat and simmer, partly covered, for 2 hours or more, stirring often.
4. Remove bones and refrigerate overnight.
5. Skin off fat when completely cooled-fat will rise to top.