All Day Spaghetti Sauce

1/2 c. Olive Oil
1/2 of a Large Sweet Onion, Chopped
3-4 Cloves of Garlic, Chopped
approx. 16 medium sized tomatoes (10 cups total when crushed)
1/2 T. Dry Basil
1/2 t. Dry Oregano
1/4 t. Crushed Red Pepper
1 t. Sugar
1 T. Salt
1/2 t. Fresh Cracked Pepper (about 10 turns of a pepper mill)
Fresh Chopped Basil (Approx 5 large leaves)
Fresh chopped parsley
6 oz. organic tomato paste (optional)

Fill a large sauce/stock pot about 2/3 full of water and bring to a boil.  Submerge fresh tomatoes for 15 to 45 seconds, until the skin splits.  Remove immediately from boiling water and put into bowl of cold water.  Peel skins off, slice tomato open and use a spoon to remove seeds. Place in a measuring container and crush with your hands to remove air pockets.  Repeat until you have 10 cups of peeled, seeded, and crushed tomatoes.

Use the same pot (emptied) and lower to medium heat. Add the oil and let it come up to temperature. Add the onions and sauté for approximately 5 minutes until they begin to become soft and translucent. Lower the heat a little and add the garlic. Cook for approximately 3 minutes, watching it closely to make sure it does not burn (it will ruin the sauce!). Add the crushed tomatoes and stir.  Add the dry basil, dry oregano, and crushed red pepper, crushing in your hands as you add it in to release the oils. Add the sugar, salt, and pepper, and stir.

Simmer on low heat with the lid cracked for about an hour, stirring occasionally. Add in the fresh chopped basil and parsley. Lightly blend the sauce using a submersion blender. Pulse the blender slowly, keeping the sauce slightly chunky, not making it to smooth. For added tomato-intense flavor, add 6 oz. organic tomato paste.  Continue cooking for as long as you can, up to 5 more hours. Low and slow, the longer the better.

The sauce freezes great! After it cools put in plastic containers and keep in freezer for when you are ready to make some pasta, or to use in your favorite recipe.  Yield: approx 5 cups of sauce.

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