Italian tomato sauce
October 29, 2007 by kitchenetta
This is my patented gravy.
2 28 oz cans of chunky crushed tomatoes
1 28 oz can of tomato puree
1 6 oz can of tomato paste
1 finely chopped onion and 1 finely chopped green pepper
3 minced garlic cloves
2 tablespoons extra virgin olive oil
Seasonings: dried basil, dried oregano, fennel seeds, salt, pepper - to taste
sugar to taste dry red wine to taste
Heat olive oil in large pot, and saute the onion, garlic, and pepper til soft. Add the canned ingredients and stir everything to blend evenly. Add the seasonings, sugar, and wine to taste. I know that’s quite a vague direction, but it can be highly individualized. As a rough estimate, I would say to start with a tablespoon of each herb, and a teaspoon each of salt and pepper. Sugar and wine, 1/4 cup each. Stir this in carefully, cook for an hour on a low stove setting, and adjust flavors accordingly to how you like them.
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