Homemade Tomato Sauce II Recipe - Allrecipes.com
Homemade Tomato Sauce II Recipe
  • READY IN ABOUT hrs

Homemade Tomato Sauce II

Recipe by  

"Try the real thing. Delicious tomato, onion and garlic sauce with herbs."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 2 hrs
  • READY IN 2 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2006

Very close to authentic Italian sauce, but you need to add lots of fresh basil and use ONLY olive oil. A tiny bit of sugar is needed to cut down the acidity.

 
Most Helpful Critical Review
Jan 21, 2007

I may just be spoiled by dining out and/or commercial sauces, but this recipe didn't do much for me. I used virgin olive oil, Tspn sugar, fresh crushed roma tomatos, fresh basil leaves(cut up), 1.75 water, white onion, fresh ground pepper, & salt substitute. Even adding parm cheese & italian seasoning only improved it some. But, as others have said, its EASY to make.

 
Feb 27, 2007

I make this sauce quite similar. The difference in mine is I use extra virgin olive oil,I'm guessing about 1/2 tablespoon of oregano, and I use a bay leaf instead of basil leaves. I also cut 2 carrots cut in half and just throw them in the sauce. That cuts down on the acidity without having to add sugar and then you can easily remove them. Sometimes we throw in a hot red pepper to give it some heat. This sauce is the traditional sauce my mom and sisters have cooked for years that we've all carried on from my Nonna and we're all Italian. Thanks for this one.

 
Jan 04, 2008

I used extra virgin olive oil instead of vegetable oil. I also saute minced garlic, celery, onion and carrots in oil before adding the rest of the ingredients. I alway add a bay leaf while simmering (don't forget to remove before serving)! I use this sauce at least once a week. Somtimes I double the recipe and freeze what is left for the next dish.

 
Aug 28, 2007

Wonderful recipe to make and then freeze for use in the winter. I make several batches and after thawed and heating, add cooked sausage, mushrooms, etc. Vegetable stands will usually sell you their seconds(some bruises on them) at a cheap price and work perfectly for the sauce. I also add salt and pepper, oregano and thyme after the first two hours. Also, a tsp of sugar.

 
Apr 29, 2003

Easy to make and a nice basic tomato sauce. The flavor was really nice, although I used dried basil and did add about 1/4 cup grated parmesan cheese. Also, used extra virgin olive oil instead of vegetable oil...better flavor. The only thing I would change next time is to add a little less water because I prefer a slightly thicker sauce. All in all, really good!

 
Apr 12, 2008

This is the best tomato sauce I have ever tasted! It is very rich and tasty. For a more authentic taste, I added 3 tablespoons of balsamic vinegar and used olive oil as well. It was lovely.

 
Aug 29, 2002

This was a simple and easy recipe to use i added some crushed red peppers to add a little bite to it.

 

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Nutrition

  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 844 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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