I may have posted this before, but here it is again. This sauce can be made in any quantity, and freezes well. 4 Tblsp. olive oil 2 garlic cloves, sliced 1 finely chopped onion 4 c. tomatoes, skinned and seeded, roughly chopped 1/4 tsp crushed red pepper (optional) 6 Tblsp. tomato paste 1 tsp. dried basil or 1 Tblsp. chopped fresh basil 1 tsp. dried oregano, or 1 Tblsp. chopped fresh oregano In a large pan, heat the olive oil over moderate heat. Add garlic and onion and saute until the onions is clear. Add remaining ingredients, reduce heat to low and simmer with pan partly covered for about 40 minutes stirring occasionally, or until the sauce thickens. Sometimes the sauce becomes very thick, probably because of the water content of the tomatoes varying. When it thickens too much for me, I simply add a bit of water (or, a bit of red wine.)
Thanks for that recipe Jane,..it has everything in it that i like,..including the crushed red pepper.
I put extra basil and red pepper in mine but basically it is the same as her recipe !! Good eating !!
I can't wait to try this. This must be the 'secret family recipe.' I won't tell anyone. :twisted: Jerry
