Recipe by josacli
My Sicillian father used to make this sauce at least weekly. Usually we used fresh, ripe plum tomatos but I don't have his green thumb so my sauce uses the canned tomatos. This is a great basic sauce to start with. Can be served as is over pasta or you can add meatballs, sausage etc. My dad used to add 5 Italian sausages, a pork chop, and a neck bone to the sauce and let it simmer for hours. If you add the meat, brown it and add it to the sauce as it simmers.
Top Review by Host Mom
I'm making, but wonder? why does the recipes say a pinch of baking soda,then in the actual recipe with instructions,says, baking powder? I get the citric acid part,maybe because I'm not a pro.I don't get this.
- 3 (28 ounce) cans crushed tomatoes in puree (I like San Marzano but any without citric acid are fine)
- 10 medium garlic cloves
- 1 large Spanish onion, chopped
- 1⁄4 cup extra virgin olive oil
- 1⁄2 teaspoon fresh ground black pepper
- 1 cup fresh basil, coarsely chopped (I use a large handful)
- 1 cup fresh parsley, coarsely chopped (again a large handful)
- 2 bay leaves
- 1 pinch baking soda, if needed (or if you must sugar)
Directions See How It's Made
- In large pan over medium heat saute chopped garlic and onion in olive oil until translucent.
- Add cans of tomato.
- Sprinkle on black pepper.
- Add bay leaves.
- Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally.
- Add basil and parsley and stir well.
- Allow sauce to simmer at least another two hours (can simmer all day if desired)stirring occassionally.
- After two hours taste sauce, if acidic or if you want more sweetness add 1/2 tsp baking powder (or sugar) to cut acidity. Only do this if necessary.
- Pull out both bay leaves before serving/storing.
- Sauce can be served over pasta now or stored in freezer or refridgerator. If adding in meat add at the begining when adding tomatos.