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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Bliss. Every time I make this sauce the house feels homey, smells like I'm walking around Italy, and if it weren't so nice and thick I'd just stick a straw in and drink. We love this sauce. Ingredients:
56 ounces of italian crushed tomatoes |
24 ounces of tomato paste |
fill the crushed tomato cans with water |
1/4 ( more if need) extra virgin olive oil |
2 large cloves of garlic, or three medium ones |
1/2 tsp dried red pepper |
2 tbsp kosher salt |
3/4 cup sugar |
1 tsp freshly ground pepper |
1 bunch basil leaves, about 1 cup off their stems, halved |
2 ounces grated romano cheese |
Directions:
1. In a stockpot simmer the garlic and the dried pepper in the olive oil. Add a bit if needed to keep them moist and not brown, simmer for about 4 minutes.
2. Pour in the tomatoes, tomato paste, water, salt, pepper, sugar, and the basil.
3. Heat to a boil and then turn down to slow simmer
4. Sprinkle the cheese in and stir well so it melts as you stir instead of just sinking to the bottom and sticking to the pot.
5. Stir this often.
6. This will cook down and reduce.
7. This freezes well, if it lasts that long.
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