- 7 years ago
- Wedding: March 2012
This is a spinoff of my earlier thread because I had no idea how many people made their own sauce! Let’s see how many different recipes there are out there–mine is from Fi’s Italian family, modified somewhat for convenience.
You need 1 really big stockpot, going on medium the whole time and a frying pan on medium high.
1 can (28oz) each: whole tomatoes, diced tomatoes, crushed tomatoes, tomato puree, and tomato sauce
2 large yellow onions (chopped)
2 heads of garlic (peeled, crushed, and chopped)
2 green peppers, 1 red pepper (quartered and seeds removed)
1 bunch each fresh oregano and fresh basil (stripped from the stems and chopped fine)
Salt, pepper, and red wine vinegar to taste
It’s pretty easy. Dump the tomato sauce, puree, and diced tomatoes into the stockpot to start it off. In a little olive oil in the frying pan, fry the onion and garlic, then add the peppers and sautee for a total of about 4-5 minutes until fragrant. Dump into the stock pot. Squeeze the juice out of the whole tomatoes into the frying pan and bring to a simmer with a few spoons of the vinegar, the salt, and pepper. Dump that into the stock pot. Chop the whole tomatoes and dump those in the stock pot. Prop a lid on top and let it cook down for about 2 hours on medium, stirring occasionally. Add the herbs, adjust the seasoning, and simmer for another 2 hours. After 4 hours, you can fish out the peppers and add mushrooms, more onions, garlic, spinach, whatever you’d like. If you’re going to eat it with meat, add the sauce to the meat, not the other way around. I like to put it in tupperware and bags to freeze. Easily double or triple the recipe.
This takes forever, but it’s SO good and it makes your house smell amazing!