my future Italian family’s recipe 🙂
when I met FI’s best friend he told me “you don’t get the ring till you can make the sauce”… I guess I learned!
the recipes are pretty similar… the key is letting it simmer for a long time. fresh, really ripe roma tomatoes are best, its great to do right now because they’re all coming off the vine. FMIL, FSIL and I have literally about 300 lbs of tomatoes to can…
A food mill is helpful to get rid of the seeds if you make it often, otherwise just blend it really well with an immersion blender. if you add meat, pork is always best – beef gives it an off smell.
for fresh tomatoes, cut an X on the bottom then put in boiling water until the skin cracks up, peel and cut out the core
for canned, we like pavoncella tomaotes in the yellow can
put a “glug” of olive oil in large cast iron dutch oven to cover the bottom
dice an onion and a few cloves of garlic, throw those in
give it about three minutes, then add half a pot of tomatoes (halve/quarter them to get smaller pieces)
add a small can of tomato paste
add a stalk of fresh basil
let it simmer for 3-4 hours, add salt and sugar to taste
blend or use food mill, simmer another 1/2 hour (I don’t think you can overcook the sauce… it just gets thicker and tastier)
if you put it right into jars while its still hot and let it sit it usually seals itself 🙂
if you’re adding pork, throw in hand-size pieces for about 2 hours to get it nice and tender