Recipe by Roger/OH
This has become a classic at our house. Sometimes I brown sausage and hamburger to add to it for meat suace or if I don't get lazy I make meatballs. We often freeze the leftover suace for quick weekday meals.
Top Review by VA
Excellent sauce - made exactly as directed except I left out the mushrooms. I am wondering, though, is the fresh parsley necessary? I didn't notice the taste of it and went out to buy it specifically. Next time I'll try dried to see if I can taste the difference. I also might leave out the green pepper as my family is not a fan (although no one complained). Thank you for sharing your recipe!
- 59.14 ml olive oil
- 2 medium onions, diced
- 1 green pepper, diced
- 4 clove garlic, minced or crushed
- 453.59 g can tomato paste
- 2 (2608.15 g) can tomato juice
- 4.92 ml salt
- 4.92 ml pepper
- 44.37 ml oregano
- 44.37 ml basil
- 4.92 ml marjoram
- 0.59 ml crushed red pepper flakes
- 0.29 ml rosemary
- 44.37 ml finely chopped fresh parsley
- 453.59 g sliced fresh mushrooms
- 44.37 ml brown sugar
- 2 (822.13 g) can whole tomatoes
Directions See How It's Made
- In a large stock pan, saute onions, garlic, and green peppers in the olive oil until the onions are translucent.
- Add oregano, marjoram, basil, rosemary and crushed red peppers.
- Saute a few minutes longer.
- Add tomatoe juice and bring to a boil.
- Reduce heat to low and add the brown sugar.
- Squeeze the whole tomatoes through your hand when adding to the pot and add the juice from the can to the pot also.
- Add the remaining ingredients.
- Simmer at least 3 hours The longer the better I usually start it in the morning and simmer all day.