matt's base red sauce
  • Cooking Time: 3 to 4 hrs
  • Servings: abuot 8 cups
  • Preparation Time: 25 min
  • 3 cans tomatoes(i use san marzano 2 cans pureed 1 can crushed)
  • 6 oz can tomato paste
  • 1/2 bottle white wine(sauvignon blanc or pinot grigio something good and fruity)
  • 6 cloves garlic(minced fine as possible,use less if garlic bothers you)
  • 1 shallot(minced fine)
  • 1/2 white onion(minced fine)
  • 2 bay leaves
  • 1 tsp black pepper(fresh ground)
  • 1/8 tsp white pepper(watch out with this you can ruin it all and i have)
  • 2 count olive oil
  • chiffonade of fresh basil(approx.2 tbls)
  • salt as you go,taste over and over again i cant tell how much salt,let your taste decide
  1. add 2 count of olive oil to deep pot(try to use non reactive pot like le cruset or with non stick,keeps sauce from becoming metallic tasting)saute shallot and onion for 4 to 5 min,add garlic,saute 1 to 2 min(do not let brown)add white wine to deglaze pan,reduce by half,add tomato paste and cook 3min,add tomato sauce,white pepper,black pepper,bay leaves and salt,let simmer as long as possible or until it's as thick as you'd like,remove from heat, take out bay leaves and add chiffonade of basil and more salt if needed
I'm posting this recipe as a jumping off point for red sauce since i'm going to be posting more dishes connected to this sauce hope you like it.this recipe makes a good amount and freezes really well too thats why i make a good batch.i also cook it for a few hours to increase the depth of flavor.Use your favorite brand of tomatoes what ever you like but,I use san marzano because they are packed within a matter hours from when they are picked.And for all you east coasters belive it or not,a sunday gravy recipe coming soon to include braciole,meatballs and veal shank and short ribs old school stuff!