Aunt Eileens Tomato Sauce
From terryr 14 years ago
- 240 minutes to make
- Serves 10
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!
Ingredients
- 1- Large yellow onion chopped shopping list
- 1- 4Qt. can of crushed or whole tomatoes shopping list
- 2- small cans of tomato paste shopping list
- 1/2 tsp. of oregano shopping list
- 1- tsp. dry basil ( or a handfull of chopped fresh basil) shopping list
- 1- TBS. garlic salt shopping list
- 1-2 clove of chopped garlic(or a TBS. of chopped garlic in oil) shopping list
- 1- packet of Lipton onion soup shopping list
- 1-cup of red wine shopping list
- 1-3 TBS. of sugar ( depends on how acidic the tomatoes are) shopping list
- 3-4 TBS. of olive oil to saute the onions. 2-3 more half way through cooking. shopping list
- Water- if needed shopping list
- Optional- shopping list
- 1- TBS of dry onion flakes shopping list
- 6-8 Italian Sweet (Mild) sausages ( if you want substitute meat balls, but add in at last hour of cooking) shopping list
- 1-shredded carrot ( for lowering acidity) shopping list
- a pinch of red pepper flakes shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
Aunt Eileen was a good cook. You have my 5.
Vickie
victoriaregina
in USA loved it
-
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
in loved it
-
I meant to add/ask if you have tried San Marzanos:
http://www.thenibble.com/reviews/main/vegetables/san-marzano-tomatoes.asp californiacook
in loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "