Description: a classic Italian-style red sauce, great for pasta. Sauce can be stored in the fridge for 3-4 days or in the freezer for 4-6 months.
- 28 oz can whole peeled tomatoes
- 28 oz can diced tomatoes
- two Tbs tomato paste
- one large yellow onion, diced
- half a head of garlic cloves, roughly chopped
- olive oil
- one Tbs sugar
- one teaspoon red pepper flakes
- dash or two of cayenne pepper
- 1/2 cup fresh Italian parsley, chopped
- one teaspoon salt and pepper
- Heat roughly three tablespoons of olive oil in a large sauce pan over medium heat. Add onions and garlic and sauté until translucent, roughly 4-5 minutes.
- Add whole peeled tomatoes, diced tomatoes, and tomato paste and stir to combine. With wooden spoon, work on crushing down the whole tomatoes as the sauce comes to a bubble.
- Add red pepper flakes, cayenne pepper, salt and pepper, and Italian parsley. Reduce heat to simmer. Allow to simmer for anywhere from a half hour to two hours. The longer the sauce simmers, the more the flavors will develop. If you are doing a quicker sauce, keep the heat closer to medium to allow the tomatoes to break down and for the flavors to develop.
- If you are short on time, you will need to use an immersion blender or a regular blender. If you are using the immersion blender, pulse the blender until mostly smooth. If you are using a regular blender, transfer the sauce to the blender and blend until smooth. Return the sauce to the pan. I prefer this to a regular blender, because I still like some body to my sauce. I prefer a chunkier sauce to a fully pulverized sauce.
- Add the one tablespoon of sugar to cut through the acid. This won’t make the sauce sweet. It will just make it so you don’t get punched in the face with acid. You may want to add more sugar if the sauce is too acidic for your taste.
- Let the sauce continue to simmer until you are ready to start making your pasta.
- While the pasta was cooking, leave the sauce on the lowest heat to keep it hot. Toss the cooked pasta in the sauce to serve.