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Prep 30 mins
Cook 6 hrs 5 mins
This makes a great deal of sauce but it freezes very well and can be used in any way you would use a red sauce. The Italian ham makes all the difference in the taste. Also, for those who have made sauce and it has been "acidy" I have never had this problem with the imported tomatoes. Every time I make a batch, I give some to friends. They all love it. It also works very well with
- Place olive oil in a large soup pot.
- Add garlic and simmer about one minute, do not let it brown.
- Put tomatoes in blender and blend briefly to smooth out the tomatoes.
- Then add to garlic.
- Cut Italian ham in chunks.
- When I order this from the Deli, I have them cut it in 1/2 lb slab.
- Add basil and crushed red pepper flakes.
- Let simmer about 6 hours.
- I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer.
P...I made this exactly as directed, even down to the Cento tomatoes and the cubed prosciutto. I let it simmer in my crockpot for the time needed and the smell is fabulous. You are right, it makes a lot of sauce. The flavor is wonderful, rich with the tomatoes not being overpowered by other spices and the prosciutto added the just the right touch without standing out. I am going to use it tonight for pizza and freeze the rest in quart containers. I can see how adaptable this sauce will be! Thank for sharing!
This is a duplicate of my own sauce except for the ham. Great addition! TIP: Tomatoes in enameled cans are less acidic (Furmano's, Snow Floss), but you can cut the acid by adding a little Coke to the sauce.
I like the tip in Step 9 to test for doneness. Also, if acidity is a problem for you with tomato sauce, a little sugar goes a long way in counterbalancing the acid..