My sister had to learn how to cook true Italian food when she got married. This
recipe is adapted from her late mother-in-law's recipe that she brought with
her from the old country. The original recipe made about 2 gallons of sauce (Mama
had 10 kids) but over the years my sister cut it down to a reasonable amount.
Tomato Sauce: Drop tomatoes in boiling water for 1 minute then into ice water.
Peel tomatoes and cut up fine. Cook tomatoes in large saucepan with 1 tablespoon
salt, stirring often until reduced by half. Strain mixture to remove seeds and return
to saucepan or crockpot to cook on low heat until thick and smooth. May freeze up
to 1 year in well sealed container.
Tomato Paste: Use above procedure but continue cooking on low heat stirring frequently
so sauce does not scorch, until it reaches paste consistency. Then freeze in well
sealed containers for up to 1 year.
In a large sauce pot: Using the above Tomato Sauce, mix 1/2 teaspoon baking soda
in a glass of water and stir into tomato sauce. Stir until foam disappears, this
reduces the acid in the sauce. (Sugar will do the same thing, but be careful not
to use too much or the sauce will be sweet.)
When foam is gone add to taste: salt, pepper, grated cheese, basil, 1 large or
2 small bay leaves, handful of parsley.
Sauté chopped onion and minced garlic in olive oil. Cook, but do not brown. Add
Bring to a low boil, stirring occasionally.
Let simmer till reduced and sauce thickens, stirring frequently.
* Contrary to popular opinion oregano is associated more with pizza sauce than
* If desired, crushed red pepper may be added after sauce cooks a while, do not
add with the other spices or sauce will get too hot.
To make a meat sauce add cooked and drained ground beef and, if desired, ground
Posted by FootsieBear at Recipe Goldmine 8/20/2001 1:04 pm.