Recipe

Aunt Eileens Tomato Sauce Recipe

	Terryr / All my dishes 4 months, 1 week ago Makes a big batch and freezes well for all pasta sauce needs. Cut up the sausages and serve over pasta with the sauce. This sauce always gets raves from our friends! Prep:45m Cook:240m Servings:10	Terryr
	great pasta sauce

Does this look good? Yeah! / Nope

Fans

victoriare

a1patti

california

binky67

unicorn4

Ingredients

1- Large yellow onion chopped

1- 4Qt. can of crushed or whole tomatoes

2- small cans of tomato paste

1/2 tsp. of Oregano

1- tsp. dry Basil ( or a handfull of chopped fresh basil)

1- TBS. Garlic Salt

1-2 clove of chopped garlic(or a TBS. of chopped garlic in oil)

1- packet of Lipton Onion Soup

1-cup of red wine

1-3 TBS. of Sugar ( depends on how acidic the tomatoes are)

3-4 TBS. of olive oil to saute the onions. 2-3 more half way through cooking.

Water- if needed

Optional-

1- TBS of dry onion flakes

6-8 Italian Sweet (Mild) sausages ( if you want substitute meat balls, but add in at last hour of cooking)

1-shredded carrot ( for lowering acidity)

a pinch of red pepper flakes

Directions

Roughly blend the tomatoes ,if whole.

In large soup pot, saute the onions and garlic in oil until translucent.

Fry the sausages in a little olive oil in a seperate skillet.

Add the tomatoes, tomato paste,oregano,basil,garlic salt,Lipton soup,and 1 TBS of the sugar to the pot.

Add the sausages and the juice from the skillet to the pot.

Pour as much of the juice from the canned tomatoes to get a consistency you like .Add the wine.

Cook on med-high until you get a rolling boil. Then reduce to low to keep a bubbling low boil. Only add water if you need it as the sauce cooks down.Cook for 1 and a 1/2 hours and taste. If too acidic add a TBS. of sugar. Add the 2-3 TBS of olive oil. Cook for 2-3 more hours stirring

constantly to prevent the sauce from burning. Taste every hour for acidity and flavor.

Note- I use the big S&W cans of tomatoes from Costco. If really ripe tomatoes are available , drop them quicky in boiling water to blow off the skins and blend.

Red wine- use burgundy, pinot noir or a softer Zin.

I always use the optional sausages and onion flakes, but not the carrot.

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Comments

victoriaregina 4 months, 1 week ago said:
Aunt Eileen was a good cook. You have my 5.

Vickie

californiacook 4 months, 1 week ago said:
Saved! Can't wait for the weather to cool down & make a big pot of sauce (Sunday Gravy) & Braciole. Thank you for sharing the recipe.

californiacook 4 months, 1 week ago said:
I meant to add/ask if you have tried San Marzanos:

http://www.thenibble.com/reviews/main/vegetables/san-marzano-tomatoes.asp

a1patti 4 months, 1 week ago said:
Sounds awesome! Thanks Aunt Eileen!

unicorn4 1 month ago said:
I Cant wait to make your dish, sounds fantastic. Well done and Thank you.....

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