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My Pasta Sauce

I have changed the way I make my sauce over the years from heavy, made with tomato paste, pork hocks and veal to a much lighter sauce. This is a great light marinara sauce. Onions, garlic, olive oil and fresh herbs give you all the flavor you need and you can use it for anything, even pizza. Only one problem - this makes a lotta sauce. Freeze it in servings for two or more, about 21/2 to 3 cups. At least you won't have to make it as often. Use a really large pot.
Author: Gerry Rao

Ingredients

  • 10-12 cloves garlic leave about four whole and crush the rest, I chop these in a food processor first to finely mince, then add the onions and pulse till onions are coarsely chopped, you'll need about 3 medium onions to get 1 to 11/2 cups chopped onions
  • 3/4 cup good olive oil I use extra virgin
  • 3 large cans of puree I recommend Redpack
  • 2 large cans crushed tomatoes plus one-quart whole tomatoes in puree, coarsely chopped in food processor.
  • 1 1/2 T. oregano
  • 1 or 2 tsp. crushed hot red pepper flakes
  • 1/2 cup chopped fresh basil don't use dried
  • 1/2 cup chopped fresh parsley
  • 2 T. salt sounds like a a lot? This recipe makes almost 6 quarts or more sauce. Adjust to your taste I probably use more salt but this is my preference.
  • 1 1/2 tsp.or more pepper
  • water

Instructions

  • Put oil and reserved four cloves of garlic in a large pot, cook slightly (don't burn)
  • add onions, cooking until translucent
  • Add oregano and red pepper flakes
  • Add puree and stir. Cover or mixture will boil and splatter all over the place.
  • Add crushed tomatoes and coarsely chopped tomatoes and about half to one can of water (you can add a little more water if you think it's still too thick, sauce will thicken when it is cool).
  • Stir well and bring to a boil.
  • Turn down heat to low with cover slightly ajar and simmer for about 2 hours stirring often.
  • Taste for salt and pepper, add more to taste. You can also add a teaspoon of baking soda. This will get rid of the sharp tomato taste and lighten your sauce. (I don't do this).
  • Continue cooking for about one hour, add fresh finely chopped herbs and cook about a half-hour more.
  • When cool you can even make a finer sauce by using one of those boat motors that Emeril uses.

Notes

I make this when I use a lot of fresh tomatoes from the garden. If your lucky enough to find San Marzano tomatoes cheap, use them, they are great.