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VIEW RECIPE
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Title:
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Mr Bob's Tomato Sauce |
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Date:
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09/15/2008 15:20:09 |
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Posted by:
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Mr_Bob |
Tomato Sauce
Sauté in olive oil - 2 large chopped onions
Add - 10 cloves garlic, chopped
Brown meatballs or Italian sausage, drain and place in sauce
- 1 #10 can tomato puree
- 2 cans 35 oz. Italian tomatoes (crushed)
- 1 tablespoon honey or brown sugar
- 1 tablespoon parsley flakes
- 1 tablespoon pepper
- 1 tablespoon pesto sauce & fresh basil
- 2 or 3 bay leaves
- Dash of allspice
Simmer for 3 hours. Stir often
When cooled it can be run through a food processor it you like your sauce to be smooth. If you only want part of your sauce to be chunky,then only run part of the suace through the processor.
Makes about 8 quarts. Place in containers and freeze.
Pesto
2 cups packed fresh basil leaves
- 1/2 cup fresh garlic
- 1 cup pine nuts
- 1 cup olive oil
Alternate garlic, leaves, nuts and oil. Add oil ever so slowly in blender to make paste.
Will keep in refrigerator for 2 weeks, or may be frozen. 
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My Comments:
I use Furmano's Heavy Tomato Puree. If you can't find the #10 Cans locally, they can be ordered from: http://www.webstaurantstore.com/furmano-s-heavy-tomato-puree-10-can-/99910453.html for about $3.00/can + shipping.Also, in case you aren't used to using restaurant size portions a #10 can is equal to 3 quarts (96 oz.)
For the crushed tomatoes I use the San Marzano brand. It comes in 28 oz cans so you will need 2 1/2 cans. I have found it locally at Harris Teeter but it too can be ordered online from: http://www.cybercucina.com/ccdocs/products/SM5012C.html?source=GoogleDataFeed&ccag=Sauces
I also make my own pesto, it's very easy.
If I seem anal about the ingredients, it's because I am. I've tried differrent brands and get consistent compliments when I use the ingredients stated above. Also it is paramount to use the freshest spices. I grow my own basil, chives, and parsley in my Aero Garden.
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