Sunday Sauce

Vegetarian

Sunday Sauce

If you have never tried making your own sauce, I highly recommend it. It tastes so much better than store-bought and it’s healthier for you since it doesn’t contain so much sugar and additives. I call this “Sunday Sauce” because I usually make a huge batch on a Sunday afternoon when I have the time. Then we pressurize them in mason jars and stock them away for when needed. It took a few rounds of trial and error but we perfected it and now we don’t eat any other sauce. 

Ingredients:

4 cans peeled whole tomatoes (about 16-18 small/medium tomatoes)

3/4 cup olive oil

4 cloves chopped garlic

1 1/2 cup diced white onion

2 dashes Red Pepper flakes

3 tablespoons basil

3 tablespoons oregano

2 tablespoons sugar

2 tablespoons salt

1/2 cup Parmesan cheese

4 tablespoons salted butter

 

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Instructions:

1) Put olive oil, onion, garlic, red pepper, basil, oregano, sugar and salt into a large pot. Slowly start to bring up the heat until bubbling. Cook and stir for 5 minutes.

2) While everything is bubbling, start running the tomatoes through a blender or food processor till broken up. You don’t have to get completely pureed, but a nice blend with a little chunk is good. Add all the tomatoes to pot and stir well.

3) Bring everything to a boil and then lower to a simmer. Place the cover on the pot a little tilted so the steam can escape the pot.

4) Simmer for 2.5 hours, stirring regularly.

5) Add parmesan cheese and butter. Mix well.

6) Simmer for another 30 minutes and then it’s ready to serve. Let cool for at least 30 minutes before attempting to pour into a mason jar or the jar will be too hot for you to handle.

 

Once you start making your own sauce, you will never look at store bought sauce the same way again. It just tastes bland and generic to you. Nothing screams “cozy” more than walking into a house and smelling a pot of sauce on the stove.

Sunday Sauce

Ingredients

  • 4 cans peeled whole tomatoes (about 16-18 small/medium tomatoes)
  • 3/4 cup olive oil
  • 4 cloves chopped garlic
  • 1 1/2 cup diced white onion
  • 2 dashes Red Pepper Flake
  • 3 tablespoons Basil
  • 3 tablespoons Oregano
  • 2 tablespoons Sugar
  • 2 tablespoons Salt
  • 1/2 cup Parmesan cheese
  • 4 tablespoons salted butter

Method

  1. Put Olive Oil, Onion, Garlic, Red Pepper, Basil, Oregano, Sugar and salt into a large pot. Slowly start to bring up the heat until bubbling. Cook and stir for 5 minutes.
  2. While everything is bubbling, start running the tomatoes through a blender or food processor till broken up. You don't have to get completely pureed, but a nice blend with a little chunk is good. Add all the tomatoes to pot and stir well.
  3. Bring everything to a boil and then lower to a simmer. Place the cover on the pot a little tilted so the steam can escape the pot.
  4. Simmer for 2.5 hours, stirring regularly.
  5. Add parmesan cheese and butter. Mix well.
  6. Simmer for another 30 minutes and then it's ready to serve. Let cool for at least 30 minutes before attempting to pour into a mason jar or the jar will be too hot for you to handle.
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