Prep 20 mins
Cook 1 hr 30 mins
This recipe was given to me from my mom, who got if from her mom, who likely got it from her mom. It was originally told to me like, "a little of this, a little of that", so it was a challenge to create actual measurements to sharet it. I must admit, I have changed it up a bit, but in ways that make it more fresh and flavorful. I make it and use it for pasta, pizza from scratch, dipping sauce for bread sticks, and then freeze some for later. It's a great money saver that way. I also use fresh herbs if I have them, instead of dried but remember the measurements are smaller for fresh. Add ground meat or meatballs for pasta dishes.
- 1 large sweet onion, diced
- 6 -8 garlic cloves, minced
- 1 (28 ounce) can whole canned tomatoes
- 2 (6 ounce) cans tomato paste
- 1 tablespoon olive oil
- 2 1⁄2 teaspoons salt
- 2 teaspoons coursely ground pepper
- 1 teaspoon chili powder
- 1 1⁄2 tablespoons dried oregano
- 1 1⁄2 teaspoons dried basil
- 1 teaspoon marjoram
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 tablespoon Worcestershire sauce
- 2 teaspoons lemon juice
- 2 tablespoons dark brown sugar
- 5 cups water
- Heat olive oil in a large skillet or sauce pot, on medium-low heat. Add onion and garlic and saute until onions are translucent.
- Add can of tomatoes, then fill empty can with water and add to mixture. Stir in paste and fill the empty cans with water and add to the mixture.
- Increase to heat to high and stir in remaining ingredients. Bring to a boil. Boil for 2 minutes, then reduce to low heat. Cover half way with lid and simmer for 15 minutes. Cover completely and simmer for one hour, stirring occasionally.