Italian tomato sauce recipe
Italian Tomato Sauce
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Recipe intro
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
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 hours1. 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.
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