 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
|
The longer you let it cook the more the flavor stands out. After I've cooked it for an hour, I usually add meatballs or sausage, and let them cook right into the sauce. My Grandmother used to make it in the morning for dinner that night. Ingredients:
1 (26 ounce) can crushed tomatoes |
1 (26 ounce) can tomato puree |
1 (26 ounce) can tomato sauce |
2 teaspoons extra virgin olive oil |
1 large green pepper, chopped |
1 large white onion, chopped |
1 cup fresh mushrooms, sliced (i use crimini) |
salt, to taste |
pepper, to taste |
1 tablespoon oregano |
1 tablespoon parsley |
1 (8 ounce) can tomato paste |
2 garlic cloves, finely minced |
2 teaspoons garlic powder |
2 teaspoons onion powder |
sugar |
Directions:
1. In a large stock pot stir together crushed tomatoes, tomato puree, and tomato sauce.
2. Set on medium-low heat and cover.
3. Meanwhile, in sauté pan heat olive oil over medium heat. When warm, add peppers, onions, and mushrooms.
4. Sprinkle with a dash of salt and pepper to taste.
5. Sauté until onions are clear but not browned.
6. Add sautéed vegetables to stock pot, folding them into the sauce with the oregano and parsley.
7. Cover, and bring to a slow simmer, stirring occasionally from the bottom up.
8. Once simmering add the tomato paste, fresh garlic, garlic powder, and onion powder, being sure to mix in throughly.
9. Turn to low heat and simmer, covered at least 1 hour.
10. Taste; if too acidy, add sugar 1/2 teaspoon at a time, checking every 10 minutes.
|
|