Red Sauce
It's finally here! Red Sauce! I still can't believe I haven't shared this recipe yet, it is definitely one of my favorites!
You will need: 3 large cans (28oz) diced tomatoes, 1 - 12 oz can tomato paste, 2 small (8 oz) cans or 1 (14 oz) regular size can of tomato sauce. 2 small or one large yellow onion (about 1 1/2 C chopped), at least 6 cloves of garlic depending on the size (I use more because I love garlic and I use a garlic press to "mince" my garlic and I feel like I need more when I use the press), salt, black pepper, sugar, red pepper flakes.
You will need: 3 large cans (28oz) diced tomatoes, 1 - 12 oz can tomato paste, 2 small (8 oz) cans or 1 (14 oz) regular size can of tomato sauce. 2 small or one large yellow onion (about 1 1/2 C chopped), at least 6 cloves of garlic depending on the size (I use more because I love garlic and I use a garlic press to "mince" my garlic and I feel like I need more when I use the press), salt, black pepper, sugar, red pepper flakes.
Chop your onion (about 1 1/2 C) and mince the garlic (6+ cloves), or use a garlic press like I do, it's a lot faster.
Heat a large pot to medium heat with olive oil, cook onions until translucent and soft, add garlic, cook until soft and really tasty smelling. Scientific I know.
Add all of the cans of tomatoes, sauce, and paste. Add 6 tsp of sugar, 1 1/2 tsp salt, 1 1/2 tsp black pepper. Stir well.
Add two bay leaves.
This is my secret ingredient. So shhhhh.... don't tell anyone! I add about 2 tsp of crushed red pepper flakes, I think. This is something I eyeball and add by smell. I do not like spicy food, so I don't add a lot of red pepper flakes, but I do like the little bit of kick it gives the sauce. It's different and that's how I like things.
Stir the sauce and let simmer until some of the liquid cooks out and it starts to look a little saucier, and less like canned tomatoes in a pot.
Once you get the sauce cooked down to the thickness you like you can either leave it chunky or use an immersion blender, regular blender, or food processor to blend the sauce for a smooth texture, which is my preference. Just be careful if you are blending the sauce. If you use an immersion blender make sure to keep the whole blender head in the sauce when the blade is on so you don't splatter it all over yourself, the sauce is still hot.
And there you have it, delicious red sauce. All ready for recipes like
lasagna,
meatball subs, spaghetti, baked ziti, stuffed shells, chicken parmesan, fried mozzarella sticks, or anything else that red sauce could go on.
buon appetito!