Basic simple tomato sauce that can be used with spaghetti and meatballs, veal parmigiana or even used as pizza sauce. An old friend, who just happens to be Italian, gave my this tip...add a carrot or two to the sauce. You'll know the sauce has simmered long enough when the carrot is cooked.
2 - 28 oz cans diced tomatoes (or 7-8 very ripe tomatoes)
1 - 2 tbsps olive oil
1/2 small onion, chopped
3 garlic cloves, chopped
1 tbsps balsamic vinegar
2 tbsps tomato paste
1/2 - 1 tsp salt
few grinds of pepper
1 tsp oregano
pinch of fennel seeds
1/2 tsp thyme
1 tsp dried basil
some fresh chopped parsley
1/2 tsp sugar
a little red wine thrown in won't hurt either
In a large pot lightly brown the onion and garlic in oil then add the balance of the ingredients. If you use fresh tomatoes, just roughly chop them. No need to peel.
Cook on top of the stove on low heat, uncovered, for about 1 hour. Remove the carrot to serve on the side.
Using an immersion blender purée the sauce to the consistency you like then use in your favourite recipe.
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!