Tomato Sauce

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.

Tomato Sauce

  • 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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