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ITALIAN RESTAURANT RED SAUCE

The last time we debated getting Italian take-out, I looked in my pantry and saw a large can of San Marzano tomatoes...


Now I had no excuse. This homemade recipe makes my mouth water just thinking about it. And, with only three main ingredients plus some spices, it requires almost no thinking. You can cook it low and slow for richer consistency or--after work, in a rush, with people loitering in the kitchen because they are starving--in less than thirty minutes.

I typically toss in some meatballs that I've browned all over in a separate skillet pan or slice in hot sausage, but it doesn't need it. Plain is perfect, too. The hardest thing you have to do is decide how to use it...


Special thanks to Gio from NJ, who shared his family's restaurant recipe with me. Hope you don't mind that I added basil!


Even better day two!

Notes: Olive oil is extra-virgin.


ITALIAN RESTAURANT RED SAUCE

Ingredients: 1 large can of San Marzano whole tomatoes, 5-6 garlic cloves, 1 tbsp. olive oil, 1 1/2 tsp. sugar, 1 tsp. sea salt, 1/2 tsp. pepper, 2 tsp. ground oregano, 1 tbsp. chopped fresh basil.

Serves 4.


1. Pulse tomatoes in a blender or food processor until smooth.

2. Heat olive oil over medium heat in a large pot until glossy. Add garlic and stir while it cooks until lightly browned. Pour in tomatoes.

3. Stir in sugar, salt, pepper, oregano, and basil. Turn down to medium-low and cook for 25-30 minutes, until slightly thickened. Or turn down to very low, partially covered, and cook for up to 2 hours, stirring occasionally.


Tip: If adding meatballs to the sauce, brown them first on all sides in a separate pan before dropping them in. The same goes for ground meats-- beef, sausage, turkey, or chicken. Brown first, then add. For sliced sausage (fresh or cured), simply cut and drop in.


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