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Easy Tomato Sauce From My Mother’s Kitchen.

23 Aug

I have such fond memories of my mother’s kitchen every time I make tomato sauce.  Growing up in my family, my mother Julia would make a wonderful Italian Meal every Sunday. It could be Spaghetti and Meatballs, with a Salad and a loaf of Italian bread or home-made Lasagna or gnocchi. Oh, and did I mention pizza?  First thing in the morning us kids and mom would walk  to church and on our way home we would stop at Memmi & Sons Bakery for a fresh loaf of Italian Bread. Mom would then start the traditional meal and us little ones would watch old movies on TV and waiting in anticipation for our big Italian meal.  Mom always made a huge pot of  tomato sauce and any leftovers went straight to the fridge or frozen for future meals.

Many people think that making tomato sauce  is a complicated process, but really it is very easy.  All you need is huge pot, canned tomato sauce, canned tomato paste, garlic, onions, herbs and patience.

Tomato Sauce
Photo by: Susan T’s Kitchen

Prepping the Pizza
Photo by: Susan T’s Kitchen

Photo by: Susan T’s Kitchen

Recipe for Tomato Sauce 

  • 4 garlic cloves chopped
  • 1/2 cup chopped onion
  • 3 tsp olive oil
  • 1/4 tsp salt
  • 1 cup water
  • 2 cans tomato paste
  • 3  28 oz cans tomato sauce
  • 2 tsp basil
  • 2 tsp parsley
  • 2 tsp oregano

Heat large pot to medium and add oil, garlic, and chopped onion. Cook until golden, add tomato sauce and paste, mix until smooth, stir in 1 cup of water, oregano, basil, parsley and salt.  Bring to boil cover and simmer for 1 hour stirring occasionally.

Crock Pot Method

Heat fry pan to medium, add oil, garlic and chopped onion.  Cook until golden.  In Crock pot add tomato sauce and paste, mix until smooth.  Stir in cooked garlic and onion.  Add one cup of water.  Add the oregano, basil and parsley.  Turn to high on the Crock pot, when sauce starts to bubble lower to medium.  Stir occasionally and let the sauce simmer for a couple of hours or longer. 

  • If you have tomatoes and/or green peppers in the garden, chop them up and add to the sauce.  Fresh Basil, oregano, and parsley as well.  Otherwise dried herbs will do. 
  • Leftover sauce cool, and refrigerate or freeze.
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Pasta with Vegan Meatless Balls

11 Jun

Sunday is our day for relaxing and enjoying a good Italian Pasta DishImage

Sunday is our day for sitting down to a family tradition of a delicious Italian meal.  The only thing different is that  I prepare mine the vegatarian way.  I use vegan meatless balls, which you can find in the frozen food section of most supermarkets.
I make my tomato sauce in advance, and I keep it frozen in containers so I always have it on hand. Below is my recipe for tomato sauce.

Tomato Sauce 

4 garlic cloves chopped

1/2 cup chopped onion

3 tsp olive oil

1/4 tsp salt

1 cup water

2 cans tomato paste

3  28 oz cans tomato sauce

2 tsp basil

2 tsp parsley

2 tsp oregano

Heat large pot to medium and add oil, garlic, and chopped onion. Cook until golden, add tomato sauce and paste, mix until smooth, stir in 1 cup of water, oregano, basil, parsley and salt.  Bring to boil cover and simmer for 1 hour stirring occasionally.

Leftover sauce cool, and refrigerate or freeze.

  1. Prepare pasta according to package directions
  2. Prepare meatballs according to package directions ( I bake mine, with a coating of olive oil)
  3. Drain  pasta, cover with sauce, add meatless balls, coat evenly with sauce.
  4. Top with freshly grated parmesan, and basil.

Enjoy!

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