A rich and flavorful variation to the classic tomato sauce.
- Serves: 8 to 10
- Active Time: 40 mins
- Total Time: 1 hr 40 mins
- Comments: 15
- Views: 19706
- Success 96%
To start, first roughly chop the onion. Peel and finely mince the garlic. Over medium to medium-low heat, cook the onions in the olive oil for a few minutes. Add the garlic and cook until fragrant. Then add the tomato paste and cook another minute or two.
Next, add the crushed tomatoes, whole tomatoes and the sun-dried tomatoes. If the sun-dried tomatoes were packed in oil, be sure to drain them first. Add the pepper, salt, oregano, sugar and balsamic vinegar. Stir well.
Let the tomato sauce come to a gentle boil, stirring often. Cover, turn the heat to low and let simmer for an hour, stirring occasionally.
Once the tomato sauce has cooked, place a few scoops at a time into a food mill. If your food mill has interchangeable plates, use the plate with medium or large holes. Serve.
This sauce freezes very well.
Haven't experienced Rouxbe yet, why not take a free trial to see what the world is talking about.