“A tavola non si invecchia.” (You don’t age while seated for a meal)
Salsa di Pomodoro
Homemade tomato sauce is really worth the effort because you can control what is included, and you get to choose excellent quality ingredients.
I am fortunate to have an Italian market near my home that has fresh Italian cheeses, imported tomatoes, great olive oil and fresh baked Italian bread. My foodie side loves walking into this market because the atmosphere takes me back to Italy every time.
This tomato sauce takes a few hours to cook but it makes a lot of sauce that can be frozen for future meals.
To get started, dice 3 cups of onions, mince 5 large cloves of garlic and grate 2 large carrots. If you care about having seeds in your sauce, puree the tomatoes in a food mill.
In a large soup pot, heat the olive oil over medium heat and sauté the onions and garlic until the onions are translucent.
Add the tomatoes, and if they have not been pureed in a food mill, crush them with a potato masher. Add grated carrots, parsley, tomato paste, water, wine, basil and oregano. Simmer, uncovered, for 2 hours stirring occasionally.
Check the sauce for seasoning and adjust to your personal preferences. I do not include salt because I like the sweetness of the tomatoes and carrots. If you want to add some salt and maybe crushed red pepper, add it at this time.
Cook for an additional 30 minutes.
NOTE: If you want to add meatballs and or sausage, add them when you start to simmer the sauce and remove them after 60-75 minutes so as not to overcook them. See my meatballs with ricotta cheese filling.
Serve with your favorite pasta.
This basic marinara sauce freezes beautifully.
Buon Appetito!!
Basic Marinara Sauce
By Published: March 28, 2014
- Yield: 12 cups of sauce
- Prep: 30 mins
- Cook: 2 hrs 30 mins
- Ready In: 3 hrs 0 min
"A tavola non si invecchia." (You don’t age while seated for a meal) Salsa di Pomodoro Homemade tomato sauce is really worth the …
Ingredients
- 3-4 tablespoons extra virgin olive oil
- 5 large cloves garlic, minced
- 3 cups diced onion
- 3 28 ounce cans san marzano tomatoes
- 2 large carrots, grated
- 3 tablespoons fresh flat leaf parsley, minced
- 4 ounces tomato paste
- 1 cup water
- 1 cup chianti or other dry red wine
- palmful dried basil
- 1 tablespoon dried oregano
Instructions
- To get started, dice 3 cups of onions, mince 5 large cloves of garlic and grate 2 large carrots. If you care about having seeds in your sauce, puree the tomatoes in a food mill.
- In a large soup pot, heat the olive oil over medium heat and sauté the onions and garlic until the onions are translucent.
- Add the tomatoes, and if they have not been pureed in a food mill, crush them with a potato masher. Add grated carrots, parsley, tomato paste, water, wine, basil and oregano. Simmer, uncovered, for 2 hours stirring occasionally.
- Check the sauce for seasoning and adjust to your personal preferences. I do not include salt because I like the sweetness of the tomatoes and carrots. If you want to add some salt and maybe crushed red pepper, add it at this time.
- Cook for an additional 30 minutes.
NOTE: If you want to add meatballs and or sausage, add them when you start to simmer the sauce and remove them after 60-75 minutes so as not to overcook them.
- Serve with your favorite pasta.
- This basic marinara sauce freezes beautifully.
