Looking to make some small changes to mine.. seeing what you guys use!
I’m sick of buying canned/bottled stuff, I’d like to try making some.
vine ripened tomatoes, basil, oregano, and white wine is all i usually use if i make my own. not great but its easy
1 Can, Crushed Tomatoes (much nicer than canned sauce)
Dash Lemon Juice
Sea Salt & Fresh Ground Black Pepper to taste
2 Roasted Red Bell Peppers Finely Diced (You can buy them in a can or jar, and they add a nice smokey undernote)
2tbsp Extra Virgin Olive Oil
All of the following to taste (keep tasting until it’s how you want it, that’s the only way to get it right) :
Fresh Garlic Chopped Finely
Shallots Chopped Finely
Basil & Oregano (dry works good, if you use fresh be sure to roll it tightly before chopping it VERY fine)
This is the ad-hoc version, I go further when I have the time, in which case the cooking and ingredients get a bit more complex.
Also, start the sauce first, and let it simmer for a good hour while you attend to the rest of the dish, as the longer the flavors have to meld, the better the sauce will be.
Mine is kinda weird…but I love it:
1-2 cans of diced tomatoes
4-5 slices of bacon
however much diced garlic you want
chili powder, to taste
red pepper flakes, to taste
1 bay leaf
Sautee the garlic in the evoo for a bit, then add all the tomatoes. Add everything else but the bacon. In the meantime book bacon in the microwave according to instructions. Crush up cooked bacon into small pieces and set aside. Keep simmering sauce…usually about 15 minutes, until desired thickness. Throw in bacon and mix up, then serve.
This is bomb for leftovers as well. And I hate it with whole wheat pasta…use regular pasta for this. For whole wheat pasta I like Trader Joe’s 3 cheese jar sauce.
My friend’s italian grandmother in brooklyn taught me to make excellent sauce.
2 medium cans crushed tomatoes
2 small cans tomato sauce
basil, salt, pepper
Saute a diced onion and garlicin the bottom of your pot with some olive oil. Then pour in the cans of tomato sauce and crushed tomatos. add salt, pepper and basil.
In another pan, brown the italian sausage but don’t cook it. then put it in the pot.
Mix meat, breadcrubms, eggs, salt, pepper and minced garlic and make into meatballs. once again brown the meatballs in the pan but don’t cook them. as they brown put them in the pot with the sauce.
Let this simmer all day and at night you will have the best sauce and meat ever. ITs also 10x better the next day.
Ok, this is coming from a first generation Sicilian..
Two cans of crushed tomatos
A clove of garlic
A large yellow onion
Salt – dont be shy, but remember you can add more, but not take some out
(Very few ingredients – it’s all about how you do it)
Let some olive oil warm up in the bottom of a pot
Dice up your onion
Crush the garlic clove (still mostly whole, makes it easier to pick out when serving)
Sautee the onion and garlic in the oil until they’re translucent – DONT LET THEM GET TOO BROWN OR BURN
Add your two cans of crushed tomatoes
Fill the empty tomato cans with hot water and pour those in the pot
Let it simmer all day over medimum or low heat – if it starts to boil too much, turn the heat down
Stir it often, you dont want it to stick to the bottom of the pot
You want all that water too cook out, so it gets nice and thick
Cooking for a long time is key
Taste periodically and add salt or other seasonings
Let your meats (sausage, meatballs, pork…) cook completely in the gravy, no need to brown them if you dont want to.
Its not gonna come out great your first time, it takes practice.
The guy above me seems about right with the meatball recipe, but rather than breadcrumbs, I take a nice hunk of italian bread, remove the crust, soak it in water, squeeze the water out (keeps them moist) and mix it in with my hands.. also add some parmisan cheese and parsley.
I’d love to give you measurements for all this, but I was taught to just go with what seems right.
for me, there are two versions I do, depending on how I feel. the first I learned from my family in Rome, the second I made up as a variation
1) (the easy way)
2 cans whole stewed tomatoes (diced in a pinch work, but not as good)
1 chopped onion
fresh ground pepper
extra virgin olive oil
1 Lb pasta of choice (I prefer larger pieces since this is a chunky sauce)
sautee garlic and onion, season with salt
add undrained tomatoes, break up with hand first
add basil and pepper, additional olive oil to taste
allow to simmer until tomatoes are cooked through
cook pasta to al dente, toss with sauce, enjoy!
2) (the harder way)
use fresh, that’s right, fresh tomatoes
this takes a lot longer and can be harder to keep from burning while it cooks. the flavor, however, is amazing. you will need to use a food mill or to cut the tomatoes beforehand.
I’ve been using these for years. it is simple flavor, yet delicious.