Tomato Sauce 2
2 cloves fresh garlic, minced
1/2 large sweet onion, diced
1 cup fresh mushrooms, sliced
1 carrot, finely diced
2 stalks celery, finely diced
1 T dried oregano
1 T dried basil
1 28 oz can tomatoes, puree
1 28 oz can tomatoes, crushed
Extra virgin olive oil
Salt and pepper
- Heat olive oil in an 8 quart stock pot.
- Saute the carrot, onion, and celery until limp.
- Add garlic, mushrooms, basil, and oregano. Saute for another minute.
- Add both cans of tomatoes, simmer for 30-45 minutes.
This sauce recipe is a rough adaptation from the cookbook Cooking From an Italian Garden by Paola Scaravelli and Jon Cohen. The cookbook contains Italian vegetarian recipes (long story here). I’ve served this sauce on pasta and it’s OK. But rather than use this sauce as is, I’ve always used it as the base for my version of Sunday Gravy. My family never really cared for giant chunks of animal protein in their sauce. So Tomato Sauce 2 became my base for meatballs and sausage.
Tips – salt and pepper to taste. Use sugar only if the tomatoes are overly acidic. You’ll be glad you used an 8 quart pot once you toss in the meatballs. Italian Sausage and Beef Meatballs