ITALIAN TOMATO SAUCE RECIPE RECIPES

Name: Authentic Italian Tomato Sauce
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 10 serving(s)
Ingredients: 2 (28 ounce) cans tomato puree; 1 (28 ounce) can peeled plum tomatoes; 2 cloves garlic; 1 small onion, diced; 6 cloves; 1 teaspoon basil; 1 teaspoon kosher salt; 1/4 teaspoon fresh ground pepper; 2 tablespoons sugar; 1/4 cup extra virgin olive oil; 1/4 cup grated cheese

AUTHENTIC ITALIAN TOMATO SAUCE RECIPE - FOOD.COM

Authentic Italian Tomato Sauce Recipe - Food.com image

This is a recipe I got from my father who got it from a little old lady he knew from Italy. I always simmer this sauce with my meatballs (recipe posted). You can also add sausage if you like. This sauce is to die for!!!!

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

2 (28 ounce) cans tomato puree
1 (28 ounce) can peeled plum tomatoes
2 cloves garlic
1 small onion, diced
6 cloves
1 teaspoon basil
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons sugar
1/4 cup extra virgin olive oil
1/4 cup grated cheese

Steps:

In a large pot, sauté onion and garlic in olive oil.
Empty plum tomatoes into large bowl and squash with your hands.
Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.

Nutrition Facts : Calories 145.4, FatContent 6.6, SaturatedFatContent 1.2, CholesterolContent 1.8, SodiumContent 308.8, CarbohydrateContent 21, FiberContent 4.1, SugarContent 12.6, ProteinContent 4

DEFALCO'S AUTHENTIC ITALIAN TOMATO SAUCE RECIPE | GUY ...

DeFalco's Authentic Italian Tomato Sauce Recipe | Guy ... image

Provided by Guy Fieri

Total Time 3 hours 20 minutes

Cook Time 20 minutes

Yield 10 to 12 servings

Number Of Ingredients 14

Ingredients

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 medium onion, diced
3 to 4 fresh Italian sausages, casings removed
One 28-ounce can San Marzano tomatoes, crushed by hand
One 28-ounce can tomato puree
One 28-ounce can tomato sauce
One 8-ounce can tomato paste
1 cup fresh basil, roughly torn
1 cup fresh parsley, chopped
1 cup marsala wine
1 1/2 tablespoons freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon sugar

Steps:

Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.
Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.
Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.

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1. Peel and finely slice the garlic. Pick the basil leaves and tear into pieces.
2. Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
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