Can tomatoes (cheapest is best here, since they're soupy to start with)
2
Dead-ripe, peeled, fresh tomatoes (optional - if they're in season, else don't bother)
1
Onion, chopped
2 cl
Garlic, minced
1 sm
Bell pepper, red or green (optional - only if you like it)
1/4 c
Best olive oil
8 oz
Contadina tomato sauce
6 oz
Can Contadina tomato paste
1/2 ts
Salt
1/4 ts
Dried oregano
Minced fresh basil, to taste (hard to have too much basil)
Instructions
1.
Heat the olive oil in a large pot, and saute the onions and green pepper until soft. Add the garlic and saute another minute or two. Coarsely chop the fresh tomatoes, add them to the pot and cook, stirring, until they begin to give up their juice. Coarsely chop the canned tomatoes and add them, along with the tomato sauce and tomato past. Stir in the seasonings, cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring occasionally.
The Contadina tomato sauce and paste have significantly better flavor than any others I know of. If you can't get Contadina, then a small shake of Tabasco will help (not enough to make it hot, just enough to give it a little sparkle).
Reviewed By:
Marla Curtis
How can anybody get along without this sauce? Smooth, flavorful, rich, and versatile.
So easy to prepare and modify for picky eaters. The fresh garlic is essential, as are the chopped onions. The ingredient recommendations are important for a rich, tasty sauce.
This is the sauce for those who seek an honest, dependable, easy and flavorful versatile sauce. --No dried onion or garlic products to aggravate food-sensitive people. --No hydrolized yeast or MSG enhancers. --No added sugars.
Especially good with the 20-minute Chicken Parmesan recipe on http://Chef2Chef.com
