Monday, May 13, 2013

Tomato Sauce #2

We like to use this tomato sauce on Pizza, Calzones, Stromboli, and Meatball Subs. Be sure to cut the herb amounts in half if using dried (fresh herbs are so much flavorful, but dried is stronger – try growing a few of your own herbs.  They’re easy to grow!) 

2 tsp olive oil
½ cup onion
2 tsp. fresh basil, finely chopped
2 tsp. fresh oregano, finely chopped
1 tsp. fresh parsley, finely chopped
28 oz. crushed plum tomatoes
6 oz. tomato paste
1 tbl. red wine
¼ tsp ground black pepper
1 tsp. garlic powder
½ tsp. salt
1 Bay leaf
1/8 cup Parmesan cheese
1 tsp. light brown sugar

·        In a saucepan, heat the olive oil over medium heat until just hot
·        Add the onion and reduce heat to medium-low and sautĂ© for about 3 minutes, stirring often
·        Add the basil, oregano, parsley & Bay leaf and stir about another 2 minutes
·        Add the crushed tomatoes, tomato paste, wine, black pepper, garlic powder, and salt
·        Stir well, and reduce heat to low, and add the Bay leaf
·        Cover and simmer about 30 minutes, stirring often
·        Uncover, continue cooking and stirring another 30 minutes to thicken
·        Add the Parmesan and brown sugar during the last 10 minutes of cook-time (if sauce gets too thick add more wine or water)
·        Remove from heat until ready to serve, then re-heat
·        Remove the Bay leaf before serving

Note:  We make different tomato sauces for different recipes.  You will probably find ones that you like best on certain things.  Play, experiment, have fun, and most of all . . . . Enjoy!  

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