How to Prepare a Basic Homemade Authentic Italian Tomato Sauce
Homemade Authentic Italian Tomato Sauce
Everyone loves an Old World Italian tomato sauce. It can be found on many different authentic Italian dishes such as spaghetti, pizza, ziti, lasagna, etc. Thankfully, you don’t have to come from Italy or have a little Italian nonna to make a great tomato sauce. This is a simple recipe that will have you singing “That’s Amore” and your friends and family thinking you have been taking secret cooking lessons from Mario Batali himself.
How to Prepare a Basic Homemade Authentic Italian Tomato Sauce – The sauce can actually be consumed as soon as it is hot, but it is much better the longer it cooks. Optimum time is 8 hours at med/high heat. – You will need:: Stainless Steel Pot (Make sure your pot has a venting lid.), Measuring cups and spoons, Mixing Bowls, For the sauce:: Tomatoes ( (crushed)), Italian Seasoning ( (dried works fine)), Minced Garlic ((fresh or jarred)), Salt & Pepper, Olive Oil ((or Canola Oil)), Optional Ingredients:: Red Wine, Red Pepper Flakes ((crushed, to taste)), Fry the minced garlic and oil: Add both garlic and oil in pot and fry on low/med heat until garlic begins to sizzle. Do not over brown garlic as it can become bitter. Entire process should take on average 2-3 minutes.; Pour both cans of crushed tomatoes into the same pot.; Add salt/pepper, Italian seasoning, and optional wine and crushed red pepper if desired.; Mix all ingredients into tomato sauce until thoroughly incorporated.; Cook on low heat for an optimum 8 hours, but will be wonderful after 3-4 hours as well. Here’s the finished sauce:; – The sauce can be used in a variety of different ways and will stay fresh in the refrigerator for 3 days or up to three months in the freezer.
<strong>About the ingredients:</strong>
<ol>
<li>The crushed tomatoes can be found absolutely anywhere these days. Stick with those that are manufactured in Italy and have an “addition” of basil or Italian herbs added. This will yield the best taste results.</li>
<li>I have found that dried Italian seasoning works just fine and saves money, but still gets you that authentic Italian flavor.</li>
<li>Jarred minced garlic is my choice as it keeps the garlic all the same size and that helps in even cooking.</li>
<li>If you have a problem judging how much salt and pepper to add, just add slowly and test. Remember you can always add more, but can’t take it away.</li>
<li>Each of the oils imparts a great flavor and are both heart healthy. Canola is a bit easier on the purse strings.</li>
</ol>
<strong>The optional ingredients:</strong>
<ol>
<li>The wine doesn’t need to be expensive, but make sure it is at least something you could drink by the glass. The alcohol will render off during the cooking process, so no worries there.</li>
<li>Like spicy sauce? Then you can add as much or as little of the crushed red pepper flakes as you may like. Remember this is not mandatory, totally an optional addition and your sauce will taste wonderful with or without it.</li>
</ol>
How to Prepare a Basic Homemade Authentic Italian Tomato Sauce
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The sauce can actually be consumed as soon as it is hot, but it is much better the longer it cooks. Optimum time is 8 hours at med/high heat.
Fry the minced garlic and oil: Add both garlic and oil in pot and fry on low/med heat until garlic begins to sizzle. Do not over brown garlic as it can become bitter. Entire process should take on average 2-3 minutes.
Pour both cans of crushed tomatoes into the same pot.
Add salt/pepper, Italian seasoning, and optional wine and crushed red pepper if desired.
Mix all ingredients into tomato sauce until thoroughly incorporated.
Cook on low heat for an optimum 8 hours, but will be wonderful after 3-4 hours as well. Here's the finished sauce:
Cook's Notes
The sauce can be used in a variety of different ways and will stay fresh in the refrigerator for 3 days or up to three months in the freezer.
About the ingredients:
The crushed tomatoes can be found absolutely anywhere these days. Stick with those that are manufactured in Italy and have an “addition” of basil or Italian herbs added. This will yield the best taste results.
I have found that dried Italian seasoning works just fine and saves money, but still gets you that authentic Italian flavor.
Jarred minced garlic is my choice as it keeps the garlic all the same size and that helps in even cooking.
If you have a problem judging how much salt and pepper to add, just add slowly and test. Remember you can always add more, but can’t take it away.
Each of the oils imparts a great flavor and are both heart healthy. Canola is a bit easier on the purse strings.
The optional ingredients:
The wine doesn't need to be expensive, but make sure it is at least something you could drink by the glass. The alcohol will render off during the cooking process, so no worries there.
Like spicy sauce? Then you can add as much or as little of the crushed red pepper flakes as you may like. Remember this is not mandatory, totally an optional addition and your sauce will taste wonderful with or without it.
