Cook: 03:00 min
I used to always want to make tomato sauce from scratch when I was a teenager and it just never worked. Right after I got married, suddenly I found the perfect recipe! I make this as my go-to sauce recipe now for just about everything Italian. I even use fresh tomatoes and can large quantities of this sauce (minus the oil) every fall.
Heat olive oil in a large saucepan over medium heat. Add minced onion and garlic, cook until soft (5 min. or so). Add oregano, basil, and tomatoes. Stir. Cook 1 – 2 hours on low until flavors are blended. (If desired, you can add about ½ lb. of ground meat to the oil, onions and garlic and cook until browned before adding the tomatoes.)
This recipe also cans well, if you are inclined to do so. Simply cook 25 c. of tomato puree down until it is a thin sauce (just a bit thinner than you’d like). Add the onion, garlic, and spices and cook another 30 – 60 minutes until thickened. Pour into jars and process in a hot water bath for 30 minutes.