Tomato Sauce

Tomato Sauce
Tomato Sauce
Yields 3
This One Makes Even “Nona” Proud
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  1. 5-6 pounds of fresh tomatoes, quartered
  2. 2-3 cloves garlic (more can be added)
  3. 2-3 Tablespoons olive or coconut oil (enough to cover bottom of pan)
  4. Pink Himalayan salt and pepper to taste
  5. 2 Tablespoons dried Italian spices
  6. Juice of 1/2 a lemon
  7. 2 (24 oz.) jars of tomato puree
  8. 2 Tablespoons tomato paste (optional to add thickness)
  9. 1 cup red wine (optional)
  10. 1/2 cup fresh basil, chopped
  11. 1/2 cup fresh parsley, chopped
  12. 1 bunch swiss chard, chopped (optional)
  13. Rind of Pecorino Romano cheese
  1. Chop tomatoes and set aside in a large bowl
  2. Peel and finely chop garlic
  3. In a 6 quart stockpot on low to medium heat, add the oil, salt, pepper and dried spices
  4. Add in the garlic and stir
  5. As soon as you get the garlic aroma add in the chopped tomatoes
  6. Stir well and add the lemon juice
  7. Add the jarred tomatoes, tomato paste, wine, fresh basil, parsley, swiss chard, the rind of cheese and additional whole garlic (optional)
  8. Stir and simmer uncovered on low for 2-3 hours
  9. Sauce will reduce and become thicker
  10. If adding meatballs to the sauce, the longer they simmer in the sauce the more flavorful it becomes
  1. Use sauce to top fresh homemade pasta, a pasta with limited ingredients (spelt or brown rice are decent options) or zucchini noodles. Zucchini noodles are super easy to make, just run them through a vegetable spiralizer and there you go!
  2. Sprinkle on some Pecorino Romano cheese and fresh basil.
  3. Enjoy, it brings me great joy to make a big pot of fresh tomato sauce.
The Keyes Ingredients

Posted on

June 6, 2014

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