This tomato sauce is a religious experience in my family. We eat it over pasta, on pizza and with our gnocchi and since it can sit in a big tub in the fridge for a long time it is always there on those busy, hectic days during the week. This sauce is so good you’ll never go back to the canned stuff.
- 3 quarts canned tomatoes and juice
- 18 tablespoons unsalted butter
- 18 tablespoons olive oil
- 9 garlic cloves
- 4 ½ onions, peeled & halved
- 2 tablespoons grated Parmesan
- 3 – 4 bay leaves
- 4 teaspoons oregano
- 4 teaspoons basil
- 4 teaspoons thyme
- 4 teaspoon rosemary
- 1 teaspoon cayenne
- 3 – 4 dashes of Tabasco sauce
- 1 teaspoon cracked black peppercorns
- 1 tablespoon Diamond kosher salt
Put tomatoes in a large pot and mash until pulpy with a potatoes masher.
Put the butter, olive oil, garlic cloves, onions and bay leaves.
Stir in 1 tablespoon of the oregano, the basil, thyme and rosemary, Tabasco sauce, cayenne, and the Parmesan.
Simmer on low for 1 ½ to 3 hours until everything has reached a saucy consistency. The amount of time really depends on ow thick you like your sauce.
Pick out onions, and garlic. with a fork.
Stir in last teaspoon of oregano, basil, thyme and rosemary.
Let cool for 1 hour and then transfer to large plastic tub to keep in fridge or freezer until ready to use.
If pasta sauce gets too thick reconstitute it with a little pasta water.
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