More Great Recipes: Savory Sauce

Sam's All-purpose Tomato Sauce


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Member since 2009

Serves 6-8 | Prep Time 15 | Cook Time 120

Ingredients

3 lbs. whole Roma (plum) tomatoes, blanched and peeled.
1 large green bell pepper, seeded and chopped.
1 large yellow onion, chopped
1/2 c. celery, chopped
1 whole head of fresh garlic, crushed
2 tbsp. olive oil
1/2 c. red wine
3 large leaves of fresh oregano, minced
3 large leaves of fresh basil, minced
2 large bay leaves
1 tsp. dried red pepper flakes
1 tbsp. light brown sugar
salt and pepper to taste


In a large pot, heat the oil over a medium-high heat. Add the bell pepper, onion, and celery and saute quickly until the onion just starts turning translucent.


Add in the crushed garlic and continue to saute until the onion is almost clear taking care not to scorch the garlic at all.


Add in the wine.


Add in the tomatoes, and crush using a potato masher or the back of a large spoon.


Bring the liquid to a boil and reduce to a simmer. Cover and leave for 30 minutes.


After 30 minutes, stir and add in the herbs and red pepper flakes, and season with salt and pepper to taste.


Continue to simmer, stirring occasionally, until the tomatoes have cooked down almost completely (there will still be big, tasty tomato chunks!), approximately 90 minutes.


About 10 minutes before serving, stir in the brown sugar until it is completely dissolved.


Optionally, you may transfer the sauce to a food processor or blender before serving to create a smoother sauce if chunks aren't your thing.


Pairs Well With


Notes

This is a pretty standard and simple scratch tomato sauce with a rich flavor and just a bit of heat.

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