3 tablespoons olive oil
2-3 carrots, finely chopped (Yes, I said carrots. Trust me, its good!)
1 onion, finely chopped (I prefer Vidalia onions)
2 cloves garlic, finely chopped (or you can buy it pre-chopped in jars)
3 28-oz. cans crushed tomatoes
Salt and pepper to taste (I go with about ¾ teaspoons of salt and ¼ of black pepper)
What to do:
In a BIG pot, heat the oil over medium heat until its hot.
Add the carrots and onions and cook until the veggies are tender. Add the garlic in, and stir.
While the veggies are cooking, put your crushed tomatoes in a bowl, crush them even more.
Add the tomatoes and their puree, salt and pepper to the pot. Cook on high heat until its nearly boiling, cover and simmer for about 15 minutes Uncover and let simmer on medium/high heat for another 15 to 20 minutes, stirring occasionally. Now, this should make about 10 cups of sauce, which should last you a while. If you dont plan on using the whole batch in one go, put some in a Tupperware container or freezer bag and freeze it. It can last for about a month.
This sauce recipe reminds me that Bommie the Commie and cohorts are getting themselves into a pickle and will soon be in the soup. Of course, many gastronomists might not wish to talk about foodie things on this net, but they’re bananas.
Boil hot dogs, reserve water
Eat hot dogs
Add onion skins and carrot peels to reserved water
Bring reserved water, skins and peels to a low boil
Enjoy your weiner-water soup!!
Oddly, 32 oz. spaghetti sauce can be found at dollar stores, but plain tomato sauce is a dollar for a 16 oz. can. Go figure. I pretty much just use the former in recipes now.
I like to make my own sauce as well (usually from fresh roma tomatoes), but Hunts in a can is a little over a dollar a can (26 oz.) and tastes better than any of the expensive sauces in a jar. The “Four Cheese” version is my favorite and I use it in my lasagna.
3 cans of tomato paste. Add warm water to taste.
I’m an amazing cook!
In a hurry? Ragu. Tastes just like Mom’s cooking.
Bookmarked. Thank you, I will send this to my son in California. He is the cook in the family at 25 years old.
cook hamburger or sausage.. along with some chopped onions and garlic..add sauce....then some basil...oregano...FENNEL is a key ingredient...salt and pepper as needed....throw in some dehydrated or frozen green peppers from you garden last year.....
makes many servings...
Joe, Your recipe is very similiar to mine. I add a tablespoon, or so, of tomato paste after the carrots, onion, and garlic have sweated for a few minutes.
This is also a good use of leftover summer tomatoes that can’t be given away.
Are you looking for a job?
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