Monday, July 27, 2009

Red (Pasta) Sauce

3 (28 oz.) cans crushed tomatoes (No Salt Added Dei Fratelli brand)
1 (12 oz.) can tomato paste
4 cloves garlic
1 onion (sweet or Vidalia)
Fresh basil
Olive oil

In a food processor, grate onion and garlic until "almost mush." Add olive oil to stock pot to come up about 1/4 inch up the side of the pan (or less). Saute garlic and onion in oil until translucent. Add tomato paste, rinsing can with about 1/3 of a can of water. Cook for about 15 minutes until the bright red paste turns to a dark brown-red color. Add crushed tomatoes, rinsing each can with aobut 1/3 of a can of water. Season with salt and pepper. Cook on low for several hours. Towards the end, add basil (torn or chifenade).

*After adding crushed tomatoes, I cooked for about 2 1/2 hours, then added the basil and cooked for another 15-30 minutes.

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