Tomato Sauce
Also known as Ragu or gravy
Ingredients
- 1 med Yellow onion
- 24 oz Canned crushed tomatoes
- 1/2 Cup Grated Pecorrino or Parmesan cheese or both
- 12 oz Canned tomato sauce
- 12 oz Canned whole peeled tomatoes plum or San Marzano (preferred)
- 9 Cloves Garlic
- 2 Tbsp Olive oil
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 4 Tbsp Parsley fresh chopped Italian style preferred
- 2 Tbsp Basil fresh chopped preferred
- 1 Tbsp Oregano
- 4 large Bay Leaves
Instructions
- Mince onions. Mince 3 cloves of garlic. Slice 3 cloves of garlic. Leave other 3 cloves whole, but chop off ends.
- Heat large pot on medium high heat. When hot add in oil. When oil is hot (will appear shimmery instead of smooth), add in onions. Cook until onions start to turn translucent, about 5-6 minutes. Add in chopped and sliced garlic and cook for an additional 2-3 minutes, then pour tomato sauce and crushed tomatoes into the pot. Do not let the garlic burn, if it starts to turn brown add in tomato sauce and crushed tomatoes.
- Slice peeled tomatoes in half and discard seeds. Add tomatoes to large bowl or to a food processor. Squeeze tomatoes by hand, or blend in food processor. Add to pot.
- Add remaining ingredients into pot and stir frequently. Let sauce come to a boil and then reduce heat to low. Add cover and cook for 2-3 hours, stirring occasionally.