Monday, March 4, 2013


Today I'm going to get a little saucy up in here. Yesir, I'm giving you my heart through my famous recipe for tomato sauce.

This recipe is very basic and you can easily make it your own by being adventurous or if just making this sauce is adventurous enough for you, werk it girl.

Note: You can totally make this the day you are going to serve it or you could always make a bunch and freeze it in single servings. Like most things, it gets better with age.

You will need:


Oh, the possibilities. 

2-3 tbsp of extra virgin olive oil
4 cloves of garlic, minced (with the paper off)
2 tbsp red pepper flakes
1 tsp salt
2 tsp black pepper
1 large yellow onion, diced
2.25 pounds of lean ground beef (optional)
0.25 pounds of hot italian sasuage  (optional)
2 gigantic cans of diced tomatoes (28 oz each)
1 gigantic can of crushed tomatoes (28 oz)
1 small can of tomato paste (6 oz)
8 oz of sun dried tomatoes with oil (this is my secret ingredient)
4 bay leaves


1 large pot (mine is cast iron with enamel and make sure it can fit the volume of the liquid)
1 wooden spoon
1 small spatula or spoon to get the tomato paste out of the can

1. Heat your large pot on medium low (it will be on med-low the whole time).
2. Prep all ingredients while pot is heating up.
3. Add oil to pot and wait until oil is rippling (it's called shimmering). Add garlic, red pepper, salt and black pepper. Stir and keep an eye on it.

Step 3... Got a little burned, but it turned out okay.

4. When you can and see the garlic starting to brown add the onion. Stir and let the onion cook until slightly translucent.

Step 4.

5. Once the onion is translucent push it to the sides and add both meats. break the meat up and try to get as much surface area as possible to touch the bottom of the pan. This will make the meat brown which is what tastes good. *If you do not eat meat you can always skip this step.

You guessed it, step 5.

6. When the meat is cooked through add the cans of tomatoes, tomato paste and sun dried tomatoes.

I stopped taking photos after step 6.

7. Add the 4 bay leaves, stir and let simmer for at least 30 minutes. If you turn the heat to low and keep scraping the bottom every 20 minutes or so you could let it go for up to 4 hours. Again, it just keeps getting better.

I put this batch of sauce into baked Ziti. I didn't take photos, but basically you cook pasta add sauce and  mozzarella cheese, sprinkle parmesan on top and bake at 350F for 25-30 minutes (or until the parmesan is browned and bubbly).

Relevant: you can't eat the bay leaves so remove before serving or storing.

If you make sauce what do you do differently? How old is your recipe? How do you serve it?