Tomato Pasta Sauce

Ok, I'm always in search of perfection as far as tomato sauce goes... It's my own personal "holy grail." (and please, to any and all "real chefs" out there, if you have any suggestions for this recipe, it would be more than welcome) My grandmother made amazing tomato sauce but died from Alzheimers before I could get the recipe from her. Since then I've been experimenting with this recipe constantly. I've tried numerous incarnations, numerous ingredient variants, etc. I feel as if I still don't have it down to perfection, but I have it good enough that it still yields a decent sauce. FYI: this recipe is for a big batch. I designed and cook it this way because it's simply delectable and is perfect to put in containers, freeze, and have on a night where you're simply too busy to make something homemade.
P. S. - I know, it's strange putting butter in a tomato sauce, and it seems like alot of butter, but I assure you, that's what makes the recipe.
Tomato Pasta Sauce
Ok, I'm always in search of perfection as far as tomato sauce goes... It's my own personal "holy grail." (and please, to any and all "real chefs" out there, if you have any suggestions for this recipe, it would be more than welcome) My grandmother made amazing tomato sauce but died from Alzheimers before I could get the recipe from her. Since then I've been experimenting with this recipe constantly. I've tried numerous incarnations, numerous ingredient variants, etc. I feel as if I still don't have it down to perfection, but I have it good enough that it still yields a decent sauce. FYI: this recipe is for a big batch. I designed and cook it this way because it's simply delectable and is perfect to put in containers, freeze, and have on a night where you're simply too busy to make something homemade.
P. S. - I know, it's strange putting butter in a tomato sauce, and it seems like alot of butter, but I assure you, that's what makes the recipe.
Cooking Instructions
- 1
Prep the garlic and onions (aka: peel and chop both)
- 2
Put pot on burner. Turn burner on medium heat.
- 3
Add 1 stick of butter to heat until melted.
- 4
Add garlic and onion to butter liquid.
- 5
Allow garlic and onion to infuse in butter. Stirring consistently for about five minutes. DO NOT BURN!
- 6
Add all of the canned tomatoes (as you add them, break them down so that they're no longer "whole.")
- 7
Add remaining stick of butter.
- 8
Add Italian seasoning, salt, pepper, and sugar.
- 9
Reduce for roughly eight hours (keep the heat on medium low stirring consistently).
- 10
DO NOT ALLOW MIXTURE TO BURN! You burn this and I guarantee you it will blemish the flavor!
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