I started making red sauce for our family a few years ago, and will never look back. Most of what you will find in the grocery store is loaded with sugar, sodium and often times FUNK. Super easy to make a big batch and freeze! Learn the method to the madness below!
What You’ll Need:
3 Tbsp olive oil
2 medium onions, minced
8 cloves garlic, mince
2 (6 oz) cans of tomato paste, no salt or sugar added
¼ c red wine vinegar
4 (28 oz) cans tomatoes, no salt or sugar added
1 tsp raw sugar
2 tsp Himalayan or sea salt
1/2 tsp ground black pepper
3 oz parmesan or other hard
½ c chopped fresh basil
Heat olive oil in a large soup pot over medium heat. Add onion and garlic, sauté until aromatic.
Add tomato paste, vinegar, tomatoes, sugar, salt & pepper. Stir, and allow to
simmer for 20 minutes or so.
Add cheese. Cook on low for another 20 minutes or so.
Add basil. Remove from heat. Allow sauce to cool, and puree using either an immursion blender, traditional blender or food processor
Will keep in refrigerator for about a week. To freeze, transfer to quart size freezer bags, date, and lay FLAT in your freezer to take up less space!
Makes approximately 12 cups of sauce.