I've been making tomato sauce from scratch for as long as I can remember. I use it in my Lasagna, with Spaghetti, and in my Stuffed Peppers. I made this sauce in large batches, then freeze it in quarts to use as I need.
Ingredients:
2 tablespoons olive oil
1 yellow onion, diced small
5 large garlic cloves, minced
4 (28 ounce) cans tomatoes (Hunt's 1/2 inch, diced)
3 (28 ounce) cans tomato sauce
2 packs (usually 4 ounces each) fresh basil leaves, minced
1 (4 ounce) pack thyme leaves, minced
1 tablespoon dried marjoram
1/2 cup lemon juice
1/2 cup honey
1 bottle dark beer (I usually use a local craft dark beer)
1 wedge Sartori Parmesan cheese
salt and pepper
Preparation:
1. To make sauce, sauté onion and garlic in a saucepan, until soft.
2. In a stockpot, combine sautéed onions and garlic, tomatoes, tomato sauce, beer, basil, thyme, marjoram, lemon juice, honey, salt and pepper. Bring to a boil, then simmer for an hour.
4. Blend sauce with an immersion blender or in a stand blender in batches until smooth. Return to stock pot.
5. Stir in cheese until just melted, about 5 minutes. Remove from heat.
Ingredients:
2 tablespoons olive oil
1 yellow onion, diced small
5 large garlic cloves, minced
4 (28 ounce) cans tomatoes (Hunt's 1/2 inch, diced)
3 (28 ounce) cans tomato sauce
2 packs (usually 4 ounces each) fresh basil leaves, minced
1 (4 ounce) pack thyme leaves, minced
1 tablespoon dried marjoram
1/2 cup lemon juice
1/2 cup honey
1 bottle dark beer (I usually use a local craft dark beer)
1 wedge Sartori Parmesan cheese
salt and pepper
Preparation:
1. To make sauce, sauté onion and garlic in a saucepan, until soft.
2. In a stockpot, combine sautéed onions and garlic, tomatoes, tomato sauce, beer, basil, thyme, marjoram, lemon juice, honey, salt and pepper. Bring to a boil, then simmer for an hour.
4. Blend sauce with an immersion blender or in a stand blender in batches until smooth. Return to stock pot.
5. Stir in cheese until just melted, about 5 minutes. Remove from heat.