Quote:
Originally Posted by grecora
Everyone makes sauce/gravy/spaghetti sauce different....I've been using this recipe for at least 40 years, good Italian recipes are usually simple ingredients which are premium and fresh.
- 1 can of Cento Brand, San Marzano whole tomatoes peeled tomatoes 28oz can
- 4-5 fresh garlic cloves, minced - more if you like garlic
- pinch of crushed red pepper (spicey)
- 1 tablespoon of oregano
- 3 or 4 tablespoons of fresh parsley
- salt and pepper to taste
- 2-3 tablespoons of olive oil
In a deep pot add olive oil, chopped garlic and crushed red pepper, sauté for 2-3 minutes. Add can of tomatoes, and seasoning....oregano, parsley, salt and pepper and about 1/4 can of water. Stir together, then bring to boil, lower heat to med-low. I use a submersible blender and blend together breaking up all of the whole tomatoes....leave a little chunky if you prefer. You only have to cook this for about 30 minutes....taste and make sure its season right for you. Enjoy....it's too easy instead of buying jar stuff.
PS some recipes, say to add shredded carrots, or baking soda, or even sugar....this is not needed for this recipe, because the San Marzano tomatoes are a premium and naturally sweet with low acid.
|
Actually, this is correct, I forgot the very important ingredient s garlic and red pepper sauteed with onion. I make 3 cans of San Marzano, 1can of paste. The longer you cook tomatoes the more they break down. Tomatoes are already cooked during canning process, no need to cook for hours. I remember my aunt using bones, roasted in the oven and put in the sauce for flavor. She was from Ireland but her husband was from Italy.