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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is the best tomato sauce I have ever eaten. I adapted both Rocco Dispirito's Mama's Marinara Sauce and Jaime Oliver's Basic Tomato Sauce. I serve this with spaghetti and meatballs. Ingredients:
0.5 (28 ounce) can crushed tomatoes |
1 (28 ounce) can whole tomatoes |
1/2 tablespoon tomato paste |
2 garlic cloves, chopped fine |
2 tablespoons olive oil |
1/2 tablespoon butter |
1/2 yellow onion, chopped fine |
3/4 cup chicken broth (campbell's low sodium one is good) |
1/2 cup water |
1/2 tablespoon dried oregano |
1 teaspoon sugar |
1 teaspoon red pepper flakes (to taste) |
2 tablespoons fresh basil |
salt |
fresh ground pepper |
Directions:
1. Puree the whole tomatoes in a blender and set aside.
2. Heat olive oil and butter over medium heat and saute garlic and onions until translucent, about 6 minutes or so.
3. Add the oregano and red pepper flakes and stir.
4. Next add all the tomato products, sugar, basil, salt, fresh ground pepper, stock and water. Stir and bring to a gentle boil.
5. Turn heat to low and cover and simmer for one hour.
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