This is a traditional Italian red sauce recipe that isn’t complicated, but it took some experimentation to perfect. Having made this sauce with raw tomatoes, we can tell you that the quality is the same and it’s far less taxing to get a good quality brand of already-crushed tomatoes. Also, it’s cheaper because the amount of tomatoes you have to buy to net 32 ounces of crushed tomatoes (minus the seeds and internal parts of the tomato), cost you far more than just buying quality crushed tomatoes.
You can use this sauce on practically anything, and adjust as you see fit. If you don’t like spice, leave out the red pepper. To us, this really gives the sauce depth without being too spicy, and gives you a way to balance out the acids from the tomatoes. We’ve used this sauce with pizza, lasagna, and even just for dipping.
Enjoy!
Ingredients
2 large (16 oz.) cans of crushed tomatoes (we prefer the Cento brand)
1/2 medium carrot stalk
1/2 celery stalk
1/2 large yellow or white onion
2 cloves garlic
3 tbsp diced basil
2 tbsp oregano
2 tbsp italian seasoning
3 tbsp parsley
1 tsp crushed red pepper
2 ounces extra virgin olive oil
1 tbsp unsalted butter
1 tsp sugar
Instructions
Heat the olive oil in a deep, stainless steel pan over low-medium heat. Finely chop the carrots and celery (as small as possible). Let the carrots and celery simmer in the heated oil.
Chop the onion and garlic finely, then add both to the simmering oil. Add butter.
Add crushed tomatoes and stir thoroughly. Once the mixture is blended, add in all spices (including crushed red pepper), except sugar. Salt and pepper lightly. Stir thoroughly and cover with pot lid. Let the sauce cook on low heat for 45 minutes, stirring every 15 minutes.
After 45 minutes, add the sugar, salt and pepper again to taste, stir again, and tip the pot lid to allow steam to escape. Continue to stir every 15 minutes, and allow the sauce to gradually reduce for at least another 45 minutes.
Sauce is finished when it has reduced to a thickness that covers the back of a spoon, but isn’t clumpy.
Serve with garnish of basil, and enjoy!
