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Prep 30 mins
Cook 1 hr
Sweet Italian Tomato Sauce for Pasta and Pizzas This is a really fresh, light sauce, easy to assemble, and does not need a lot of time on the stove, 1 hour, tops. It's delicious with fresh ravioli, spaghetti, and terrific on pizza crust with your favorite cheese. I use Parmesan or fresh mozzarella. This is a different take on an old friend's Italian grandmother's recipe. It's a favorite in our family, and I've made it in larger quantities for large groups of college students--they really like it a lot! Recipe is easily converted to vegetarian--it's just as delicious without the bacon.
- 2 (28 ounce) cans diced tomatoes
- 1⁄2 lb pancetta, diced or 1⁄2 lb regular bacon
- 2 tablespoons olive oil
- 2 onions, diced
- 6 garlic cloves, crushed
- 1 (14 ounce) can artichoke hearts, quartered
- 1⁄2 cup kalamata olive, pitted and sliced
- 1 sprig fresh rosemary
- red pepper flakes
- sea salt
- freshly grated nutmeg
- 1 pinch sugar
- In a large sauce pan, cook the pancetta or bacon till crisp. Drain, and save for later.
- Reserve about a tablespoon of the pan drippings and add olive oil to the drippings. Add garlic and chopped onion, and saute till soft and transparent.
- Add tomatoes, artichoke hearts, olives, and sprig of rosemary.
- Add red and black pepper, salt and pinch of sugar. Add nutmeg.
- Let all simmer on low heat for 1/2 to one hour; taste and adjust seasonings. Shortly before serving, add the pancetta or bacon.
- Serve over your favorite pasta, or use as a pizza sauce.