Top Review by Shu Shu
Good basis! I opted to roast the tomatoes under my broiler until the skin split. I also roasted garlic for use in the sauce. I used my hand to just squeeze the tomatoes into the pot. I also roasted a red pepper which I added later, and I cooked meatballs in the sauce. The sauce was really good without the extra additions, but divine with. It must have been good, the kids ate it lol! While it might be cheaper to buy a jar or can of sauce, you will not match the superb quality or satisfaction of making this one yourself.
- 30 -35 fresh roma tomatoes
- 2 tablespoons olive oil
- 1 tablespoon basil
- 1 tablespoon oregano
- 1⁄4 cup sugar
- 4 garlic cloves, minced
- 1 medium onion, chopped
- fresh ground pepper
Directions See How It's Made
- Blanch and peel the tomatoes.
- With a blender, blend the tomatoes on a low setting for a couple of seconds Set the tomato puree aside.
- In a large sauce pan heat the oil.
- Add the onions and garlic, sauté until limp.
- Add the tomato puree, basil, oregano, sugar, salt, and pepper.
- Bring the sauce to a boil, then simmer for about 2 hours.
- You can add any other ingredients for a custom pasta sauce at this point.
- Also the left over can be frozen for later.