Italian Tomato Sauce
An important first step to note when making this sauce is to bring the olive oil up to temperature very slowly with the garlic, herbs, and spices, and cook for about five minutes to brown the garlic. This step has been referenced in a number of great Italian cookbooks and even if its not stated why, we think the slow heat-up process allows the oil to be infused with the seasonings providing a really delicious base to the sauce.
Servings Prep Time
1.5quarts 15minutes
Cook Time
90minutes
Servings Prep Time
1.5quarts 15minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Pour your two cans of tomatoes into a bowl and crush with yoru hand. Don’t break them up too small, you want to have large chunks in your sauce.
  2. In a large heavy bottomed pot with a lid, use a burner with no flame, pour olive oil in and add red pepper flakes, garlic, onion, oregano, basil and mint. (save a little bit of each for the end) sugar salt and pepper. Turn on the burner and slowly bring up to heat. When the onions and garlic start to cook, stir and heat for five minutes.
  3. Remove the pot from the burner and place a heat diffuser over the burner. Place the pot over the heat diffuser and add the tomatoes. Turn the burner to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
  4. After 90 minutes, remove from heat and add the reserved herbs. Add the butter to round out the flavors, stir again and serve.
Recipe Notes

You’ll find the age old saying that the sauce tastes better the next day is true. It gives the flavors a chance to blend and mellow out.