Dad’s Red Sauce
I do not think there are many smells better than that of a homemade red sauce simmering in the house. Complex, savory, sweet, there is just so much going on. I have to admit I was a bit intimidated when I first decided to make my own red sauce, now I can’t stop making them. The best part is I know exactly what’s in my sauce and I have complete control over the amount of sodium used. I hope you guys enjoy this recipe. If I can do it, you can do it!
INGREDIENTS:
1 Tbsp olive oil
Salt and pepper to taste
1 chopped yellow onion
Garlic ( in my opinion.. as much as you want! )
2 Tbsps tomato paste
1/4 Cup red wine ( something dry: Sangiovese or Amarone )
Pinch of saffron www.thespicehouse.com
28 oz can of Marzano tomatoes
2 tsps Italian herbs www.thespicehouse.com
2 bay leaves
DIRECTIONS:
Set a large saucepan over medium high heat on your stove and add olive oil, onions and a healthy amount of garlic ( at least a full tsps worth ) and simmer for 2 minutes or until onions begin to look translucent.
Add a pinch of sea salt, some Italian Herbs and some pepper. Stir together and then add tomato paste, red wine and reduce for 3 to 4 minutes. While your sauce reduces you can add your pinch of saffron.
Add 28 oz can of tomatoes, another dash of salt, Italian herbs and pepper. Mix together and bring to a simmer. Add your bay leaves, reduce heat to low, cover and let simmer for 20 to 25 minutes. It is very important that you make a point to enjoy the amazing smells that are filling your home.
Remove your sauce from the stove, lift off the lid, remove the bay leaves and let cool. While you sauce is cooling you can taste and decide whether or not to add more salt, pepper or Italian herbs. Whatever you feel your sauce needs.
Once your sauce has had a chance to cool you can blend your sauce together using either a regular or immersion blender. Once your sauce is blended be sure to taste again and make anymore adjustment you need to with either salt, pepper or Italian herbs.