How to make it

  • Sauté onion & garlic in oil.
  • Add sauce, garlic powder, cheese, Basil (a lot of basil and add more Basil at the end), Add little oregano(she does not add any, oregano makes it bitter), lots of crushed pepper flakes, cook for ½ hour with lid cracked. Remember; add more basil at end of cooking. This is best used next day.
  • This is a mix and match recipe. Do not use Cento tomato products. Always seem to be so sour. I only use Furmano's or Tutorossa brand in Sauce and Puree. I only use Contiadina Paste.
  • I also make this in very large quantities. I buy the huge size cans as well. And just mix and match.
  • SECRET: I know this is not very italian. When I make large pot full of sauce. I recently add 1 stick of butter to the sauce. Rounds out the flavors some makes is smooth tastiing. This was not part of the recipe. It is my addition that I love.

Reviews & Comments 2

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  • shrover 8 years ago
    Also, removing the green part in the middle of your garlic cloves will save you from "garlic breath". Chop finely, add a pinch of salt then grind with a knife or back of a spoon to make your garlic paste.
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  • shrover 8 years ago
    I find when using tomato paste and tinned tomatoes, it's best to add them early on a fairly low heat careful not to burn to avoid the bitter/sour taste. Failing that, you can add a little sugar later to compensate.
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