Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



THE Tomato Sauce Recipe

Recipe bystudioroom
Notes: 

This is THE tomato sauce recipe for pasta. I've tried all the gourmet prepared pasta sauces, NONE of them compare with home made sauce. The "secret" is to use good quality ingredients because this is a very simple recipe. Only use quality "Extra Virgin" olive oil and good quality canned tomatoes. Any imported San Marzano canned tomatoes from Italy are good, so is Muir Glen Organic, or Simpson Imports San Marzano tomatoes from the US.

Serve on pasta, on pizza or in any other Italian dish that asks for tomato sauce.

Keeps in the fridge for over a week in a tightly sealed container.

You can add heavy cream or ground beef to this and lots more, it's a "base" recipe.

print
Ingredients: 

1 28 oz. can of quality crushed or pureed tomatoes
8 large cloves of fresh garlic minced (never dried garlic!)
3 tablespoons of quality "extra virgin" olive oil
a few sprigs of fresh thyme (approximately a tablespoon of thyme leaves)
2 teaspoons of sea salt
1 teaspoon fresh ground pepper (more or less to taste)


  1. Heat the olive oil and minced garlic over medium heat. About 2 minutes. Don't let it burn!
  2. When the garlic begins to turn golden add your can of tomatoes and stir it all in.
  3. Then add the salt, pepper, and thyme and stir that all in too.
  4. Bring to a boil, and then reduce the temperature to medium low, and let this simmer for 10 minutes or more.
  5. Stir occasionally while this is simmering. This can stay on the stove longer, just add water if it begins to thicken too much.

If you need to, substitute 1 small minced onion or a large shallot for the garlic.

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Kept by

1st Keep
studioroom's picture
studioroom

Top Recipe Keepers





Share with Facebook