TOMATO SAUCE
From: Joseph Marotta, Steubenville, OH
Primary category: Italian
1 medium onion, chopped
4-5 cloves garlic, chopped
1 28-oz can whole or crushed plum tomatoes
1 6-oz can tomato paste
1 bay leaf
1 tsp salt
1-2 tsp sugar
Pepper to taste
Primary category: Italian
Ingredients
olive oil1 medium onion, chopped
4-5 cloves garlic, chopped
1 28-oz can whole or crushed plum tomatoes
1 6-oz can tomato paste
1 bay leaf
1 tsp salt
1-2 tsp sugar
Pepper to taste
Procedure
In a large saucepan over medium heat add 2 to 3 TBS of olive oil. Add onion and saute until soft, stirring often, about 4 minutes. Add garlic cloves and saute another minute. Be careful the garlic does not burn.
Add the whole or crushed plum tomatoes (if using whole, break them up when they are in the pan) and tomato paste. Add water, anywhere from 12 to 28 oz, depending on how thick you want the sauce. (I use the tomato cans to measure.)
Add 1 tsp salt. Add pepper to taste. Add 1 to 2 tsp of sugar. Add one bay leaf. Bring to a boil, then lower heat and simmer for 1 to 2 hours.
Remove bay leaf before serving. The leaves are very sharp and should not be eaten.)
