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Mom’s Red Sauce

My household’s version of the iconic marinara or “red sauce.” Easy to do; easy to freeze; completely delicious!

Scale

Ingredients

  • 1 large onion (~2 C chopped)
  • 3 cloves garlic, smashed or pressed or whatever
  • 3 T olive oil
  • 1 28-oz. can whole peeled tomatoes (see note)
  • 1 6-oz. can tomato paste
  • 1 C dry red wine
  • 2 C water or veggie broth
  • 1 bay leaf
  • 1/2 t salt
  • 1/4 t freshly-ground pepper
  • 1/2 t dried oregano

Instructions

  1. Sauté the onion and garlic in olive oil until brown, stirring often. (Mom’s note: “The idea is to get a good sauté without excessive browning — just enough to bring out the flavor.”)
  2. While that’s going, I like to prep the rest of the ingredients in a bowl:
    1. Tomatoes, breaking them up with your hands as you go, as well as their juices;
    2. Tomato paste;
    3. Wine (and while you’re at it, pour yourself a glass — it would be a shame to waste the rest of that bottle!);
    4. Water or broth;
    5. Bay leaf;
    6. S&P.
  3. Once the onions are nicely sautéed but not overly brown, dump in your bowlful of tomato stuff.
  4. Simmer uncovered for 1-2 hours, stirring occasionally and adding more water as needed (I haven’t had to add water yet, but if you simmered too high, I could see that this might be necessary).  After about 30 minutes you can cover it if you want.  Especially if you leave it uncovered, make sure it’s on pretty low, and scrape the bottom of the pan every now and then to prevent sticking.
  5. Add crushed oregano.  Cook for an additional 15 minutes.
  6. Remove the bay leaf and serve!!

Notes

You can basically use any kind of tomatoes, here: Canned in any variety (“except stewed,” notes Mom).  I’ve defaulted to whole peeled, and prefer San Marzano brand.  Fresh would work, as would diced (which I think is what Mom always used).

Find it online: http://breadandjamforfrancis.com/moms-red-sauce/