Italian Tomato Sauce

"I got this recipe from Lidia Bastianich's cookbook. It's a great recipe, the only change I made was I added garlic (my favorite ingredient). You can make this ahead and freeze it. So much better than jar sauce! If you cannot get San Marzano tomatoes, I recommend Colivata or Cento brands."
 
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photo by Joanne photo by Joanne
photo by Joanne
photo by Joanne photo by Joanne
Ready In:
50mins
Ingredients:
10
Yields:
2-4 uses
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ingredients

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directions

  • In large pot, on medium head add olive oil, carrots and celery. Cook stirring occasionally for 5 minutes.
  • Reduce heat to low, add onion, crushed red pepper flakes (if using) and garlic cook for 5 minutes stirring constantly (being careful not to burn garlic).
  • Add crushed tomatoes, water and salt, raise heat to med and bring to a boil. Reduce heat to low, cover and cook for 1/2 hour stirring occasionally. Remove and discard bay leaves.
  • Enjoy!

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Reviews

  1. Excellent. I used fire roasted tomatoes, and this was really, really good.
     
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RECIPE SUBMITTED BY

<p>Hi, I'm Joanne from Brooklyn, NY. I'm a foodie! I love to cook, and share recipes.</p>
 
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