The J's Base Tomato Sauce

[The J]

This makes a LARGE batch -- I usually do this and then freeze it in quart size containers, since it's an all-day sauce.

6 - 28oz cans of crushed tomatos
3 - small cans of tomato paste (not sure of the size)
2 - med. yellow onions
1 - med. head of garlic
1/3 c each - dried basil, parsley and oregano
1/4 c - red pepper flakes
salt and sugar (depending on tartness of the tomatos) to taste
olive oil

Dice the onions and mince the garlic. Place the diced onions in a small pot with approx 1 tbsp olive oil on medium heat. As onions start to sweat, add 1/3 of the garlic and let sit for approx 10 minutes

In large stockpot on medium heat, heat 3-4 tbsp olive oil. Add 1/3 of the garlic. When garlic starts to brown (should take no more than 30 seconds or so), add the crushed tomatos. Then stir in all the remaining ingredients, including the onion/garlic mixture and the reserved 1/3 of the garlic. Add salt and sugar as necessary to taste. Cook covered on low heat for 6-8 hours (smaller batches can be done in about half the time, but I still like to leave it for 4-5 hours).

This is a base tomato sauce -- it can be used on its own, or it can be modified based on its usage.

[Cheesy FL-Vol]

Jan 8, 2011 13:49:36 GMT -5 The J said:

This makes a LARGE batch -- I usually do this and then freeze it in quart size containers, since it's an all-day sauce.

6 - 28oz cans of crushed tomatos
3 - small cans of tomato paste (not sure of the size)
2 - med. yellow onions
1 - med. head of garlic
1/3 c each - dried basil, parsley and oregano
1/4 c - red pepper flakes
salt and sugar (depending on tartness of the tomatos) to taste
olive oil

Dice the onions and mince the garlic. Place the diced onions in a small pot with approx 1 tbsp olive oil on medium heat. As onions start to sweat, add 1/3 of the garlic and let sit for approx 10 minutes

In large stockpot on medium heat, heat 3-4 tbsp olive oil. Add 1/3 of the garlic. When garlic starts to brown (should take no more than 30 seconds or so), add the crushed tomatos. Then stir in all the remaining ingredients, including the onion/garlic mixture and the reserved 1/3 of the garlic. Add salt and sugar as necessary to taste. Cook covered on low heat for 6-8 hours (smaller batches can be done in about half the time, but I still like to leave it for 4-5 hours).

This is a base tomato sauce -- it can be used on its own, or it can be modified based on its usage.

J- when you say "med head of garlic" about how many cloves is that?

[The J]

Probably about 9-12 cloves.

[Cheesy FL-Vol]

Thanks a bunch!

[Deleted]

6 cans... you;re not kidding about the large batch.


Can I call you mamma from now on?

[Apple]

Jan 14, 2011 16:48:17 GMT -5 ArchietheDragon said:

6 cans... you;re not kidding about the large batch.


Can I call you mamma from now on?

crapolla!

I was going to make that this weekend, but I just noticed that the cans of crushed tomatoes are 28 oz, not 14. Oh well, I can make a half batch...

Momma J--does have nice little ring to it

[Cheesy FL-Vol]

Yeah....I think I will have to do a half batch too.

[The J]

Yeah -- the recipe as written makes about 1.5 gallons. I make batches that large since I just freeze it, so I don't have to make it as often.

[Cheesy FL-Vol]

I simply don't have enough room in the freezer. I was looking at those containers that Glad and Ziploc make for using in the freezer. Our grocery has a store brand that is a little cheaper, and I am thinking those might work out well.

[DebMD (banned)]

J

What containers do you put all that sauce in Zip-Locks?

What sort of fridge/freezer do you have?

[The J]

I simply don't have enough room in the freezer. I was looking at those containers that Glad and Ziploc make for using in the freezer. Our grocery has a store brand that is a little cheaper, and I am thinking those might work out well.

The other thing you can do is put it in quart or gallon ziploc bags, lay them out on a baking sheet and then freeze. Once they're frozen, you don't need to leave the baking sheet in, but they'll be flat packets that stack easily and slip in around other stuff.

What containers do you put all that sauce in Zip-Locks?

What sort of fridge/freezer do you have?

I have a standard sized fridge with freezer on top. I use the quart sized round soup containers (like you get from Chinese restaurants), since they fit on the door perfectly. I have done the bag trick before.

[Deleted]

You could also can them... do a double batch and make it worth your while!

[The J]

BTW, this sauce can be made with fresh herbs as well (which is what I do in the summer), but I'm not really sure about the measurements.