Here is an authentic italian recipe for traditional italian tomato sauce. It fills the house full of beautiful aromas! I use my favorite product Cento!
Great for any italian dish as a base, this sauce is sure to be a family favorite in your own house! I love freezing the extra that way you have some available on those busy nights, but don't miss out on the authentic taste! Who needs store bought tomato sauce after you try my recipe! ♥
Ingredients ♥
4 large 16 ounce can Cento San Marzano Tomatoes
olive oil
1 onion, quartered
1 carrot, peeled, left whole ( see below)
3 garlic cloves, peeled left whole
fresh herb such as fresh Italian parsley or fresh basil
sea salt
black pepper
Directions ♥
Squeeze all the juice out of the tomatoes. Either using a mesh collander or large food mill, separate the puree from the pulp and seeds. Set aside.
Put enough olive oil in pan to cover the surface. Add in onion, garlic, saute for 2-3 minutes. Remove garlic.
Add in tomato puree, and one can of water if it's extra thick. Some tomatoes are more watery. Skip the water if you think it's too liquidy.
Add carrot. Remove at the end. It adds a little sweetness.
Cook on low heat, semi-covered with lid, for two hours, stirring every twenty minutes. Adjust cooking time. If sauce thickens quickly, cut cooking time. Take out the onion and any herbs before serving.
Great for any italian dish as a base, this sauce is sure to be a family favorite in your own house! I love freezing the extra that way you have some available on those busy nights, but don't miss out on the authentic taste! Who needs store bought tomato sauce after you try my recipe! ♥
Ingredients ♥
4 large 16 ounce can Cento San Marzano Tomatoes
olive oil
1 onion, quartered
1 carrot, peeled, left whole ( see below)
3 garlic cloves, peeled left whole
fresh herb such as fresh Italian parsley or fresh basil
sea salt
black pepper
Directions ♥
Squeeze all the juice out of the tomatoes. Either using a mesh collander or large food mill, separate the puree from the pulp and seeds. Set aside.
Put enough olive oil in pan to cover the surface. Add in onion, garlic, saute for 2-3 minutes. Remove garlic.
Add in tomato puree, and one can of water if it's extra thick. Some tomatoes are more watery. Skip the water if you think it's too liquidy.
Add carrot. Remove at the end. It adds a little sweetness.
Cook on low heat, semi-covered with lid, for two hours, stirring every twenty minutes. Adjust cooking time. If sauce thickens quickly, cut cooking time. Take out the onion and any herbs before serving.
Freezing Instructions:
Cool sauce to room temperature, and ladle into plastic containers, I always use plastic quart containers with a lock on top or you may use zip-top freezer bags. I recommend freezing in 3-cup portions, which is equivalent to 6 servings of sauce, or in 1-cup portions for a smaller household. Store in freezer up to 4 months.
Thawing and Reheating Instructions:
Thaw sauce in refrigerator overnight. Alternatively, place frozen sauce in a saucepan over medium heat, and stir occasionally until sauce comes to a simmer. Sauce can also be thawed in microwave until heated through.
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