For the first 18 years of my life, I consumed my mother or father's homemade tomato sauce multiple times every single week. I've got sauce running through my veins! I have vivid memories of watching my grandparents slowly stir large batches of sauce with a wooden spoon of course, until a thick, concentrated consistency was reached. This recipe is best started early in the morning so that it can slowly simmer all day and into the night. The key here is to slowly cook the tomatoes and allow them to reduce and concentrate in flavor. This recipe makes a large batch so put a few quarts up or freeze until needed.
- 1/4 cup olive oil
- 2 tablespoons ghee or butter
- 6 links Italian sausage (optional)
- 1 large onion, small diced
- 5 cloves garlic, sliced thin
- 4 quarts of canned tomatoes
- 1 small jar tomato paste
- 1 tomato can filled with water
~Meat Sauce - Replace the sausage w/ 1 pound of grass fed Ground Bee
~Herby - Add 2 Tbsp Frank's Finest Mediterranean Seasoning Salt
~Fresh Basil - Add a large handful of Basil Leaves for the last 5 minutes of cooking
~Puttanesca - Omit the sausage, add 1 cup chopped Olives, 1/4 cup chopped Capers + 2 Tbsp chopped Anchovies
- Using a food mill or blender, blend the tomatoes until smooth and free of chunks.
- Heat a heavy bottomed Dutch oven over medium-high heat. Add the oil and lard, then once hot, add the sausages and brown evenly on all sides. Remove the sausage and set aside, then add the onions to the pan and cook for 3 minutes before adding the garlic cloves to the pan.
- Once the garlic is lightly browned, stir in the tomato paste. Use a wooden spoon to spread out the paste over the bottom of the pan. Continue to stir for 2-3 minutes, then add the tomato puree and water.
- Bring the sauce just below a boil, then lower and allow to simmer all day until reduced and thickened.