I could eat this right out of the bowl.
Have you ever tried making your own tomato sauce? Some are intimidated at the thought, and for no good reason. This is a simple recipe my mom taught me using canned tomatoes. My Italian grandmother taught her. It’s basic, but by no means ordinary.
If you want to give it a try, this is a great starting point. It tastes fresher and costs less than buying the jarred version. Now if we could only replicate Grandma’s meatballs.
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 28 oz. can whole peeled tomatoes, pureed
- 8 oz. can tomato sauce
- 6 oz. can tomato paste
- 28 oz. water
- 2 teaspoons dried basil
- 1 ½ teaspoons salt
- 2 whole bay leaves
- In a large pot, sautee onion in the olive oil over medium heat until almost transparent.
- Add garlic after reducing heat, stirring for about a minute.
- Pour in the puree, water, tomato sauce and tomato paste and stir well.
- Stir in the dried basil, salt and bay leaves.
- Cook uncovered on low heat for about an hour stirring occassionaly.