GRANDMA’S TOMATO SAUCEO SERVES: 28 (approx. 2 Tbsp. each)
Prep Time: 40 min. Cooking Time: 1 hr. 15 min. (minimum)
CONTAINER EQUIVALENTS (per serving): 1 Green ½ Gray
- 2 Tbsp. olive oil
- ¾ cup onion, chopped (approx. 1 medium)
- 4 cloves garlic, finely chopped
- 3 oz. tomato paste
- ¼ cup red wine
- 2 cans (28-oz. ea.) whole peeled tomatoes, pureed (preferably San Marzano)
- 2 Tbsp. coconut sugar 1 tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- 3 oz. Parmesan (or Parmigiano)
cheese rind
- 3 Tbsp. finely chopped fresh basil
1. Heat oil in large saucepan over medium-high heat.
2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is
translucent.
3. Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes.
Do not let tomato paste burn.
4. Add wine; cook, stirring constantly, for 2 to 3 minutes.
5. Add tomatoes, sugar, salt, and pepper. Bring to a boil,
stirring frequently. Reduce heat to low; gently boil, stirring occasionally,
for 3 minutes.
6. Add cheese rind; cook, uncovered, stirring occasionally, for 1 hour.
7. Remove cheese rind. Add basil; mix well.
RECIPE NOTES:
• Choosing the right canned tomato can be tricky. Quality definitely
matters, but price doesn’t always reflect quality. Look out for tomatoes
that appear pale and watery, or taste bland and overly acidic. Let taste
be your guide. Also, I always buy whole peeled tomatoes and blend or
crush them myself because producers save the best tomatoes for whole
canning, and send the lower-quality yield to the grinder.
• The Parmesan rind is not totally necessary, but it is a great way to add
depth to the sauce without much by way of extra calories. I always save
the rinds from hard cheeses like Parmesan and pecorino Romano to add
to sauces and soups for extra flavor.
• If cooking the sauce for a long time, to further develop the flavors,
add 1 to 2 cups water, ¼ cup at a time, to achieve desired consistency;
cook, on very low heat, covered, stirring about every 5 to 10 minutes,
for 4 to 6 hours.
• Store in the refrigerator for up to 4 days, or in the freezer for
up to 3 months.
