This is part of a larger recipe on the diet that I follow, but it was so freaking good and easy, I make it by the gallon and use it for everything now.
1 Tbsp EVOO (I used EVOO spray)
1/2 C minced yellow onion
1 Tbsp chopped fresh parsley (I used dried, typically divided by 1/3)
1 clove garlic, minced (Uh, 1 clove? I use about 8! Adjust to taste)
4 C tomato puree (I use canned crushed tomatoes w/no sugar added for simplicity)
1 Large basil stem, leaves removed (During the winter, I use a bunch of dried basil--adjust to taste)
1 tsp kosher salt (or whichever salt you have on hand and adjust to taste)
Heat EVOO in a large nonreactive pot over mod heat. Add onion and saute until translucent--about 8 mins. Add parsley and garlic and cook briefly to release their fragrance. Add the tomato puree, basil, and salt.
Simmer briskly until reduced to a sauce-like consistency, stirring occasionally so nothing sticks to the bottom of the pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
Taste and adjust the seasoning. Remove basil stem before serving.
It's a good basic recipe; it tastes FABULOUS!! I was skeptical but cautiously optimistic and was pleasantly surprised at how flavorful it was. You can tweak it however you want...don't have to follow recipe to the letter. I was a Prego/Ragu lover in the past, so if you like those, you'll like this. I will never, ever buy storebought sauce again. It freezes just fine, too. Just watch the bubbles and splatters while it's simmering. It's messy and hot but worth every burn!
ETA: About the parsley...I mean that typically it is suggested to use 1/3 the amount of dried herbs when replacing fresh herbs in a recipe because they're supposedly so much stronger. I've not found this to be an issue, and I just liberally toss in an arbitrary amount of parsley. I'm not a chef by any stretch of the imagination and even I haven't f-ed this sauce up yet!
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Last edited by ~Ghost Poster~; 01-22-2011 at 03:52 PM.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. simmer on the lowest heat for 25 to 30 minutes
Tyler Florence's Sauce Pomodoro Sauce:
1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces
Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.
This is a good one from Cooks Illustrated:
1/4 cup grated onion, grating is key
2 tablespoons Butter
1/4 teaspoon dried oregano
2 chopped garlic cloves
1/4 teaspoon sugar
1 tablespoon olive oil
1 (28 ounce) can crushed tomatoes or 1 (28 ounce) can diced tomatoes
2 tablespoons chopped basil
Melt the butter in a skillet. Add in grated onion, oregano, and salt. Cook until onion is nice and brown without burning it. About 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add whole can of tomatoes and sugar. Simmer for about 10 minutes. Add olive oil and chopped basil then serve over hot pasta of your choice.
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I make a sauce with sausage that I think is pretty good (it's my parents' recipe).
1 lg. can crushed tomatoes
1 lg. can tomato sauce
1 medium can (around 14 oz.) diced tomatoes
1 sm. can tomato paste
2-3 cloves garlic (minced or pressed)
1 onion, diced
1 pkg. mild Italian sausage (I cut mine into lg. chunks, but if you like a meaty sauce, you can cut off the casings and cook it like ground beef)
1-2 Tbsp. Italian herbs
1/2 tsp. salt
1 1/2 tsp. sugar
1 Tbsp. olive oil
Heat the olive oil in a dutch oven. Sautee the sausage, onions, and garlic until the sausage is browned on all sides. Add the herbs and salt and sautee for another minute or so. Add the tomatoes, salt and sugar and bring to a simmer. Cover and simmer for at least an hour, but the longer, the better. Be sure to check frequently during the first half hour to make sure the sauce doesn't stick and burn.
This amount makes enough for at least three or four meals for four. I make it and freeze the rest all the time. If you're making it for lasagna, leave out the diced tomatoes (it makes the sauce a little too chunky for that dish, I find).
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i make mine with sausage, too, but use the hot Italian sausage i get at one of the butcher shops in the farmer's market. and i do take it out of the casings.
I'm glad you mentioned removing from casings. I find it interesting how varied responses typically are if you ask. Ignoring the folks who don't realize it's possible, I get responses that folks remove it before cooking, so the texture is more like ground beef, folks who remove after cooking and slice, folks who leave whole in case, whole out of case, etc. I change it up depending on my mood.
Tomato paste and canned tomatoes are a great base for pasta sauces. I've started always making my own instead, and it ends up much thinner and more runny, but that's my choice - I'm liking it that way, because too much tomato can bother my stomach.
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I used to always make my own sauce, but no more. I love Newman's Own Sockarooni Sauce. The only addition I make is to first brown a half pound of ground meat. I've used lean ground beef and maple sausage...both are good.
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1. In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika.
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I wing it. I always use at least a #10 can of crushed tomatoes as my base.
Saute onion in olive oil. Add the tomatoes. Add oregano, basil, salt and pepper. If making meat sauce, add meat. Simmer for an hour or so. Add garlic, a little sugar if too acidic and simmer to soften garlic. I've added finely shave carrots before which adds a nice sweetness.