Nontraditional Recipe for Tomato Sauce

A Tasty Meal

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Traditional vs. Non-Traditional

I learned to cook my tomato sauce from my grandparents who were both 1st generation Sicilians. I can remember walking to their house early on Sunday mornings to watch them cooking the sauce.

My mother makes a sauce too and while she loves mine she swears that hers is traditional, "the way gramma and grampa" made it she would say. I think mine is more that way, especially like my grandfather's who went heavy on the spices.

Either way, I have never had anyone say my sauce wasn't delicious.

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Ingredients Needed: 3 cloves of Garlic, 1/2 small Spanish/yellow onion, fresh or jarred basil and oregano 1 tsp each, salt, pepper, sugar, garlic powder, dried oregano and basil 2 tsp each, your favorite hot sauce.  2-10.5 oz cans of tomato puree.

Optional: Onion powder. (I don't use this personally but I have and it doesn't kill it so if you like it allot then go for it!

Chop the garlic and onion up as fine as a regular kitchen knife will do. No need to get too fine this is supposed to be rustic. Also, if you're using fresh oregano and basil this is where you'll want to do the same to these.


Start of by pouring a quarter cup of Extra Virgin Olive Oil in a large sauce pan.

And Away We Go...

Dump a quarter cup of Extra Virgin Olive Oil (EVOO) in the bottom of a large sauce pan and turn the heat up to medium. Place the chopped garlic, chopped onion and half of your basil and oregano in the pot. It will start to sizzle pretty quick. As soon as the garlic starts to brown SLIGHTLY DO NOT BURN! then slowly pour the puree in on it. Careful not splash that oil it will hurt!

Stir and immediately start adding the rest of your ingredients but don't rush we have time.

1 TBSP of Salt, 1 TBPS of Pepper, 2 TBSP of Sugar, 3 TBSP of Garlic Powder, the rest of the basil and oregano. If you're using Onion powder add that as well to taste but I would recommend at least a 1 teaspoon. 

Hot sauce should be added carefully.  I like my sauce to bite but only be a little sneaky at the end of a couple of tastes.

When the all of that is added, stir thoroughly. Once bubbles start to emerge lower the heat from medium to low, cover,  and let the sauce just simmer for at least an hour but two would be better.

Stir often to make sure that sauce is not drying and sticking to sides.  Taste at will.

I know this seems like a simple recipe but it is good. You gotta' trust me on this one.

Next:  My meatballs...they're awesome.

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