This recipe would be similar to ‘Old Fart’s spaghetti sauce’, except vegetarian. Makes about 12 cups (enough to feed a big Italian family with plenty of leftovers!)
- Type of Dish
- Diet type
- Cuisine
- recipe source
- Ingredients
2-3 tbsp olive oil
1 jumbo onion, diced
5-6 garlic cloves, pressed, crushed or minced
1/2 tsp kosher salt, or half as much table salt
1/2 tsp black pepper
6 oz can tomato paste
6 lb can San Marzano whole tomatoes (pureed)
3 tbsp dried bay leaves
1 tsp dried oregano
1 tsp dried basl
1/2 tsp crushed red pepper flakes
fresh basil
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- Directions
Over med-high heat, saute onions, 1/2 tsp salt, and 1/2 tsp pepper in olive oil until caramelized (I save the leftover oil from jarred sun-dried tomatoes to use for things like this).
Add garlic and stir constantly for 30-60 seconds, or until very fragrant.
Add tomato paste and caramelize for 3-5 minutes; stirring constantly.
Add pureed tomatoes, bay leaves, dried oregano, dried basil (don’t add the fresh basil yet), red pepper flakes, 1 tsp kosher salt, and 1/2 tsp pepper; stir to combine.
Simmer on low for about an hour.
Remove bay leaves.
TIPS
Add fresh basil just before serving.
- Notes