Pasta Sauce Worth Stealing For Recipe

Nov 11, 2011 @ 10:37 AM
Posted by Terri Ciccone, The Daily Meal Staff

Nutrition

Cal/Serving: 261
Daily Value: 13%
Servings: 5

Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free

Fat	10g	15%
Saturated	1g	7%
Carbs	41g	14%
Fiber	12g	47%
Sugars	19g	0%
Protein	9g	18%
Sodium	521mg	22%
Calcium	275mg	28%
Magnesium	120mg	30%
Potassium	1441mg	41%
Iron	10mg	53%
Zinc	2mg	11%
Vitamin A	2480IU	50%
Vitamin C	97mg	162%
Thiamin (B1)	0mg	22%
Riboflavin (B2)	0mg	17%
Niacin (B3)	5mg	27%
Vitamin B6	1mg	46%
Folic Acid (B9)	94µg	24%
Vitamin E	8mg	39%
Vitamin K	106µg	132%
Fatty acids, total monounsaturated	6g	0%
Fatty acids, total polyunsaturated	1g	0%

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More Recipes By Terri Ciccone

Terri Ciccone

Every August my parents invest an entire day to crushing and jarring fresh tomatoes to use for sauce throughout the year. It’s a time-consuming and labored process, but it couldn’t be more worth it. There are few things in the world that make the world melt away than slurping up some hot fresh chunks of Mom’s tomato sauce. My parents are happy to send me off with a jar when I visit, but I usually (lovingly) try and sneak an extra jar or two from their storage cabinet. I am certain that there is no bank robber or jewel thief in the world that feels the exuberance I feel when I get away with this! This sauce is that good.

If you do not have access to fresh crushed tomatoes, you can use your go-to brand-name canned crushed tomatoes instead… which I may have to do now that my parents will have read that I’ve been swiping their jars…

The process is simple and you may already have most of the ingredients in your pantry, but it requires making a large batch and about a 45-minute simmering period, so all of the flavors can marry, and make sure to taste as you go. This recipe is how our family enjoys it, but feel free to add a little more or less of anything listed below. The good thing is you will have plenty left over to either use throughout the week, or freeze for any recipe that calls for tomato sauce later on.

INGREDIENTS

3 tablespoons olive oil
5 garlic cloves, chopped finely
1/2 yellow onion, chopped
2 quarts crushed tomatoes
2 red bell peppers, cut into 1-inch pieces
4 tablespoons oregano
3 tablespoons garlic powder
3 tablespoons dried basil
Pinch of sugar
Pinch of salt
1 teaspoon black pepper
3 tablespoons wine
1 tablespoon tomato paste
Handful of fresh basil

DIRECTIONS

Add the oil to the pot and heat on a low flame. And your garlic and onion and continue to cook over low heat. Let it simmer until the ingredients are translucent (about 7 minutes), and then add the jars or cans of crushed tomatoes. Then add the red peppers.

Once your tomatoes are in the pot, add all of your dried spices, the wine, and the tomato paste and let simmer for 45 minutes to 1 hour, until your pepper chunks are soft and the sauce has a thicker consistency.

About 10 minutes before you take the sauce off the stove, toss in the handful of fresh basil. When the sauce is finished, let it sit for about 10 minutes. Then add generously to a bowl of cooked pasta. Or if you’re like me, add some pasta to the bowl of sauce.

Recipe Details

Servings: 5
Total time: 1 hour, 15 minutes
Cuisine: Italian

Notes and Substitutions:

For the wine: When choosing the wine for your sauce, pick a wine you like to drink. If you like to drink it on its own, you'll like the flavor it adds to the sauce. For this sauce, a sweeter, fruiter wine is best, like a chianti or light cabernet.

For the tomato paste: If you're using store-bought crushed tomatoes, use less tomato paste. Store-bought crushed tomatoes have less water and therefore are already pretty thick. Add slowly until you start to see the consistancy you like. If you're using fresh crushed tomatoes you'll need the above amount, and possibly more if you'd like a thicker sauce.