As the foundation of so many Italian recipes, tomato sauce (or sugo as our Italian friends say), is a vital ingredient in our house.
We use this in pasta, on pizza, and over veal and chicken, but this versatile sauce can be used with so much more.
Although this sauce gets eaten quickly in our home, you can keep it fresh in the fridge for three or four days. Fill a mason jar and this makes a great gift too.
In case you’re wondering, the picture we took shows vine-ripened tomatoes, but these are not the tomatoes we used for the sauce–the stems and vine just looked prettier in the shot.
- 3 cans (28 fluid ounces) whole peeled tomatoes (my personal favourite is La San Marzano which I usually find at Costco)
- 4 tbs extra virgin olive oil
- 1 medium cooking onion thinly sliced
- 3 cloves of garlic minced
- ¼ cup good red wine (plus an extra glass to drink while cooking)
- ½ tsp sugar
- 10 to 15 fresh basil leaves rolled and diced
- 1 whole medium peeled carrot whole
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp fresh ground pepper
- Heat up olive oil in a large saucepan on medium heat.
- Once the oil is hot, add onions and sauté until they start to look translucent. Add the chopped garlic and continue sautéing for another 3 minutes but don't let the garlic burn.
- Add the tomatoes (with liquid), wine, sugar, basil, carrot, oregano, salt and pepper. Break up the tomatoes inside the pot with a wooden spoon and stir well.
- Bring the mixture up to a slow boil and lower to simmer covered for 2 hours. Mix occasionally but be careful with splatters from the hot tomato mixture while stirring.
- Sample and adjust salt and ground pepper to taste.
- Remove the whole carrot
- Your sauce is now ready for your pasta or other favorite dish.
- Notes: If your family doesn't like the sauce as chunky, feel free to purée the mixture after removing the carrot.