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Classic tomato sauce. This makes a large pot. Freeze extras. |
- Olive oil
- 2 large onions, finely diced or pureed
- 4 stalk celery, finely diced or pureed
- 15 cloves garlic, finely diced or pureed
- 1 large can tomato paste (13 oz, 369ml)
- 4 large cans (28 oz, 796ml) tomatoes: whole, diced or crushed depending how chunky you want the sauce.
- 3 Tbsp fennel seeds
- 8 Tbsp dried oregano
- Optional: 1 Tbsp dried thyme
- Optional: Lots of parsley
- Optional: Some basil
- Optional: 1 cup of red wine
In large pot:
- Gently sauté onions, celery, garlic in a lot of olive oil until well done, not brown (takes a while)
- Add tomato paste, mix well, cook a couple of minutes
- Add all tomato products, water to top of pot, add herbs, mix well
- Sauté gently till olive oil forms black skin on top -- stir from bottom regularly. Takes a while. It will tend to stick and scorch. Reduce more if too thin.
- When done, taste for salt and adjust.