Homemade Tomato Sauce

I have mentioned my homemade tomato sauce numerous times {here, here, and here}, so I thought its time to finally post the recipe. You can use this recipe just as it is, or just use the method and go ahead and adapt to your taste.  For example, add a diced carrot and/or celery stick and omit the onion and peppers…whatever you like is fine!  I happen to prefer it chunky and peppery, but you may not, so add more wine, broth or water to thin it out and omit the red pepper flakes, etc.

This makes a lot, but it freezes nicely.  And, I know you may be thinking that it is easier to open a jar of sauce from the grocery store, but those generally contain more sugar than necessary.  A homemade batch of sauce only contains exactly what you like and want and you can control the quality of ingredients.  If you freeze smaller portions of this, it is just as easy to use as reaching for a store bought jar.

If you are making this for kids, pregnant women, or are just avoiding alcohol for whatever reason, go ahead and substitute any kind of broth for the wine (even though the alcohol cooks out, you can’t be too careful).

DSC01515

Ingredients:

2 tablespoons of olive oil

1 bell pepper {any color}, diced

1 onion, diced

3 cloves of garlic, minced

1/2 cup red wine

one 28 oz can crushed tomatoes

one 28 oz can diced tomatoes, slightly drained if you like thick sauce

one 14.5 oz can tomato sauce

3 or 4 heaping tablespoons tomato paste

2 tablespoons sugar

1 tsp dried parsley

1 tsp dried basil

1/4 tsp dried oregano

1/2 tsp crushed red pepper flakes, or to taste

pinch of salt and freshly ground black pepper, to taste

Directions:

In a deep soup pot or dutch oven, saute bell pepper, onion and garlic in oil over medium heat for a few minutes or until slightly soft and starting to brown.  Add wine and scrape bottom of pan with wooden spoon.

Then add all of the tomatoes and stir well.  Bring to a simmer and taste.  Then add seasonings, and taste.  Continue to simmer at least another 20 minutes {1 hour is better}, taste again and adjust seasoning.  It will get thicker the longer it simmers.

At this point it is ready to serve over pasta if you like it chunky.  If not, you could use an immersion blender to puree it if you like a smoother sauce.

Or, cool it down and freeze in smaller containers.

Pictured above – I added meat to the sauce.  To do this, add ground sausage {sweet or hot} or hamburger to the pot with the onions, bell pepper and garlic.  Be sure to thoroughly brown the beef.  Drain, and then continue adding the tomatoes, etc…

Keep in mind that if you add meat, you won’t be able to blend it to a thinner consistency.

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2 Comments (+add yours?)

  1. Trackback: Pizza Pasta Bake « EASY AS PIE!
  2. Trackback: Menu 1-31-11 « EASY AS PIE!

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