Spinoff to Jarred Pasta Sauce

Hello ladies,

For all those that make their own sauces, would you mind sharing an exact recipe or are they family secrets?

Re: Spinoff to Jarred Pasta Sauce

No family secret here.

I saute onions in EVOO. Then, I add Pomi strained tomatoes to it (usually 4 boxes). Then add bay leaves, basil, about 3 garlic cloves (which I take out after) salt and pepper and sometimes I will add red pepper. Cook for about an hour.That's it.

I also add meat to give flavor. Quick and easy.

I don't have exact measurements...I eyeball everything.

Message edited 2/24/2011 1:01:07 PM.

Re: Spinoff to Jarred Pasta Sauce

I don’t measure when I cook, I taste as I go.

- 1 large can of crushed tomatoes
- 1 small can of tom. paste
-lots of fresh chopped garlic (I use 6+ cloves, depends on your taste buds)
- 1 med. onion
1/2 cup of a good red wine
- 1/4 cup olive oil
- few tblsp of sugar
-oregano and red pepper flakes.
-a few basil leaves

Put oil in the pot and put on med. heat, let the oil heat up, add onion cook until soft then add garlic cook for a minute add pepper flakes for heat (Optional), Add everything else and simmer for 45mins.

I taste as I go so if it needs more sugar i add more sugar etc...

Message edited 2/24/2011 3:10:45 PM.

Re: Spinoff to Jarred Pasta Sauce

I just came on here to post the same question.

I amke my own, but am always looking for new variations.

I use crushed tomatoes.
olive oil
crushed fresh garlic
a tiny bit of sugar - if needed.
fresh basil
I heat it all in a pan for alet it simmer for a bit.

i don't follow a recipe and often times add more things to it than this. This is just the basic that I do. I don't ever really measure or time it. lol.

Message edited 2/24/2011 3:59:34 PM.