medtran49
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This is a recipe from the Frugal Gourmet Cooks Italian cookbook. We usually make the whole batch and either can or freeze in portion-size bags. Lay the bags flat while they freeze and they stack nicely, making for efficient space usage in freezer, as well as cutting down on thawing time since they are flat and a lot of surface is exposed. Do the same with ground meat and it thaws in no time.
The original recipe uses dried marjoram and rosemary as below. I don't like marjoram at all and we both felt the rosemary was just too strong so we just use dried basil. You could also use a combo of basil and oregano if you wish. We also added the sugar to cut acidity, as we don't like the acid-tasting tomato sauce flavor.
This makes a light-tasting Italian tomato sauce. We use it as a mother sauce and change it as needed to fit the dish we are making. If we want a heartier tasting sauce, we'll saute some tomato paste in oil, add some red wine and a portioned bag of the Sicilian sauce. We use this sauce to make penne all vodka by adding more sauteed onions, garlic, pancetta and, of course, vodka.
1/4 cup olive oil
4 large cloves garlic, finely minced
1 medium onion, finely chopped
9 cups cored and chopped pretty ripe fresh plum tomatoes
Four 28-ounce cans whole tomatoes, crushed, with juice
1/4 cup chopped parsley
1/2 cup dry white wine
1 cup chicken stock
1 tsp dried marjoram \
---------------------------------| OR 2 tsp dried basil
1 tsp dried rosemary /
1 Tbsp sugar
6 Tbsp butter
salt and pepper to taste
Heat a large heavy-bottomed pot over medium heat and add oil, garlic and onion. Cook until the onion is translucent. Add remaining ingredients, except the butter, salt and pepper. Cook at a low simmer, uncovered, for 4 hours, stirring often. Stir in the butter, and salt and pepper to taste.
The original recipe uses dried marjoram and rosemary as below. I don't like marjoram at all and we both felt the rosemary was just too strong so we just use dried basil. You could also use a combo of basil and oregano if you wish. We also added the sugar to cut acidity, as we don't like the acid-tasting tomato sauce flavor.
This makes a light-tasting Italian tomato sauce. We use it as a mother sauce and change it as needed to fit the dish we are making. If we want a heartier tasting sauce, we'll saute some tomato paste in oil, add some red wine and a portioned bag of the Sicilian sauce. We use this sauce to make penne all vodka by adding more sauteed onions, garlic, pancetta and, of course, vodka.
1/4 cup olive oil
4 large cloves garlic, finely minced
1 medium onion, finely chopped
9 cups cored and chopped pretty ripe fresh plum tomatoes
Four 28-ounce cans whole tomatoes, crushed, with juice
1/4 cup chopped parsley
1/2 cup dry white wine
1 cup chicken stock
1 tsp dried marjoram \
---------------------------------| OR 2 tsp dried basil
1 tsp dried rosemary /
1 Tbsp sugar
6 Tbsp butter
salt and pepper to taste
Heat a large heavy-bottomed pot over medium heat and add oil, garlic and onion. Cook until the onion is translucent. Add remaining ingredients, except the butter, salt and pepper. Cook at a low simmer, uncovered, for 4 hours, stirring often. Stir in the butter, and salt and pepper to taste.