1 large onion, dice and sauté in 6 qt pot until onion is translucent
add:
5 quarts of crushed tomatoes
3-5 big cloves or garlic, minced or crushed
Several good glugs of olive oil (maybe 1/4 cup?)
Dried basil to taste (I do a couple of tablespoons)
Few glugs of balsamic vinegar (couple of tablespoons?)
A drizzle or two of hot sauce. The more you add the more "arrabiata" the sauce becomes.
Heat to boiling, then reduce the heat. Let simmer for about 3 hours, or until about a quart of the liquid has boiled off, stirring occasionally so it doesn't burn. Test along the way and adjust above ingredients as necessary to taste.
Options:
Brent likes to let the sauce rest a few minutes after it's done simmering, and then stir in 2-3 tablespoons of pesto for an extra basil kick.
You can add grape juice or red wine as it simmers for more of an "old world" flavor.
You can add a can of tomato paste, as it helps thicken the sauce a bit.
As the sauce thickens and reduces as it simmers, you will end up with about 3.5-4 quarts. We just store it in quart jars and put the lids on while the sauce is hot. It reseals the lid and will keep in the fridge for a few weeks.
We make it with Sherol's home bottled tomatoes, which have a teaspoon of sugar per quart. When we used commercially canned tomatoes, we felt like the flavor was off and adding sugar helped with that. Also, if you use commercially canned tomatoes, you may have to simmer it for several more hours to break down the acidity of the tomatoes. You also may need to stick in an immersion blender to break up the tomatoes more to your desired consistency.
When stored in the fridge, the tomatoes let out more water and the sauce becomes runny. When ready to use it, add the desired amount of sauce in a skillet and simmer to evaporate that excess water and let the sauce thicken again. You could throw in some chopped pepperoni or salami. Or brown some italian sausage first and then add the sauce. Cook pasta separately. Then toss together.
You can also use the sauce as a pizza sauce. Just stir in some oregano first for more of a pizza flavor.
add:
5 quarts of crushed tomatoes
3-5 big cloves or garlic, minced or crushed
Several good glugs of olive oil (maybe 1/4 cup?)
Dried basil to taste (I do a couple of tablespoons)
Few glugs of balsamic vinegar (couple of tablespoons?)
A drizzle or two of hot sauce. The more you add the more "arrabiata" the sauce becomes.
Heat to boiling, then reduce the heat. Let simmer for about 3 hours, or until about a quart of the liquid has boiled off, stirring occasionally so it doesn't burn. Test along the way and adjust above ingredients as necessary to taste.
Options:
Brent likes to let the sauce rest a few minutes after it's done simmering, and then stir in 2-3 tablespoons of pesto for an extra basil kick.
You can add grape juice or red wine as it simmers for more of an "old world" flavor.
You can add a can of tomato paste, as it helps thicken the sauce a bit.
As the sauce thickens and reduces as it simmers, you will end up with about 3.5-4 quarts. We just store it in quart jars and put the lids on while the sauce is hot. It reseals the lid and will keep in the fridge for a few weeks.
We make it with Sherol's home bottled tomatoes, which have a teaspoon of sugar per quart. When we used commercially canned tomatoes, we felt like the flavor was off and adding sugar helped with that. Also, if you use commercially canned tomatoes, you may have to simmer it for several more hours to break down the acidity of the tomatoes. You also may need to stick in an immersion blender to break up the tomatoes more to your desired consistency.
When stored in the fridge, the tomatoes let out more water and the sauce becomes runny. When ready to use it, add the desired amount of sauce in a skillet and simmer to evaporate that excess water and let the sauce thicken again. You could throw in some chopped pepperoni or salami. Or brown some italian sausage first and then add the sauce. Cook pasta separately. Then toss together.
You can also use the sauce as a pizza sauce. Just stir in some oregano first for more of a pizza flavor.
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