Italian Tomato Sauce
Serving size: 1
Calories per serving: 955
Ingredients:
Calories per serving: 955
1/3 cup good quality extra virgin olive oil
pinch crushed red pepper flakes
4 cloves crushed garlic cloves
3/4 cup chopped onions
1 teaspoon fresh chopped oregano, divided
1 tablespoon fresh chopped basil, divided
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (28-ounce) cans whole tomatoes, or 2 qts freshly canned garden tomatoes
1/4 cup fresh Grated Parmesan-Regiano Cheese
2 tablespoons unsalted butter
Directions:
Before you begin, pour your two cans of tomatoes into a bowl and crush with your hand. Don’t break them up too small, you want large chunks.
In a large heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
Remove the pot from the burner and place a heat diffuser over the burner. Place the pot over the heat diffuser and add the tomatoes. Turn burner to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
After 90 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavors. Stir again and serve.
Note: When making this sauce it is important to bring the olive oil up to temperature very slowly with the garlic, herbs, and spices, and cook for about five minutes to brown the garlic.
In a large heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
Remove the pot from the burner and place a heat diffuser over the burner. Place the pot over the heat diffuser and add the tomatoes. Turn burner to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
After 90 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavors. Stir again and serve.
Note: When making this sauce it is important to bring the olive oil up to temperature very slowly with the garlic, herbs, and spices, and cook for about five minutes to brown the garlic.