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Sicilian-Style Tomato Pasta Sauce




Source of Recipe


Internet


List of Ingredients




1 small (6 oz.) can tomato paste
1 large (28 oz.) can crushed tomatoes (preferably Furmano’s)
2 tbsp. olive oil
2 cloves garlic, minced
1 tbsp. dried oregano
1 tbsp. dried basil
2 bay leaves
salt and pepper to taste
1/4 tsp. crushed red pepper flakes (optional)

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add garlic and saute, but do not let it burn! When garlic begins to smell, add tomato paste. Let paste cook in the garlic oil, stirring and scraping the bottom of the pot occasionally. It is all right if some paste begins to turn very dark--it needs to caramelize to give a good tomato flavor to the sauce.

After sauteing for several minutes, add the large can of crushed tomatoes. Blend to make a smooth paste. Fill the small can of paste with water three times, adding to the pot. Stir well to dissolve any lumps. Add seasonings. Lower heat to medium-low and cover partially to keep splatters down.

Let cook for at least 2 hours, stirring every half hour or so to prevent sticking on the bottom. When sauce is to desired thickness, shut off heat and remove bay leaves. Serve over pasta.

For Meat Sauce:
Heat a few tablespoons of olive oil in Dutch oven. Brown meat (Italian sausage, chicken parts*, pork chops, meatballs, etc.) Remove from pot and continue with recipe as above.

Add meat to sauce after water has been added. Then let sauce and added meat cook for the 2 hours. Meat should then be very tender and fall off the bone. Remove meat from sauce using a slotted spoon to a casserole dish and serve.

*chicken sauce will not get as thick as other meat sauces.


Recipe