HOMEMADE ITALIAN SAUCE

Once you see how easy  it is to make your own spaghetti sauce, you will never buy it in a jar again. The taste is excellent. And, you know what’s in it. No surprise, harmful ingredients. Just good, healthy food! Enjoy.

YOU WILL NEED:

2-  35 oz cans of of Cento tomatoes ( these are non-GMO)

Olive oil

1/4 to 1/2 teaspoon of Salt

Dried oregano

1/2 teaspoon of Dried basil or 2 teaspoons of fresh basil cut chiffonade style

1 tablespoon of minced garlic

2 tablespoons dried parsley

1/2 of a medium sweet onion finely chopped

1 tablespoon of sugar

1 medium- sized onion diced

Heavy bottomed sauce pan

INSTRUCTIONS:

1. Put olive oil in bottom of your pot, just enough to coat the center.

2. Place both cans of peeled tomatoes ( one at a time) in blender with 1/2 of the garlic and oregano, parsley and basil and puree . Then set aside.

3.  Take diced  onions and begin to brown on medium high heat. When they are just beginning to turn translucent, add the rest of the garlic, and salt , stirring constantly , taking care not to let the garlic burn.

4. Stir for three to five minutes then add your puréed tomato mixture to the pan.

5 . Cook  on medium high heat until it starts to bubble. Then stir and turn  the heat to  low , 3 on an electric stove , and cover with the lid slightly ajar. IF YOU HAVE PREPARED MY STEAMED MEATBALLS, this would be the time to add them and spoon sauce over the tops. After about five minutes you would turn the meatballs over and continue to simmer, stirring occasionally for about 1-1/2 to two hours.

6. After thirty minutes or so, stir in the sugar. The sugar will cut the acid in the sauce. For those of you with acid reflux disorders, this is great! Just don’t be too vigorous with the stirring if you have meatballs inside, as they will be soft and can easily fall apart. If you want just a meat sauce, you can break the meatballs apart.

Note: Each time you stir, before stirring , you can take a large spoon and carefully remove the oil at the top of the sauce.  I, personally, don’t  like too much oil. When you take  the ajar lid off to stir, if sauce is too watery, then just leave lid off and remain simmering .  If you think it is getting too thick, just put the lid on again, leaving slightly ajar.

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