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.

Great low fat sauce for pasta. Makes plenty for carbanada pasta bag and a meat like chicken

The hearty pasta sauce my 1st generation Italian-American grandmother made when I was growing up took all day to make. I decided to see if I could speed up the process using today's Ninja Foodi technology. Any electric pressure cooker (like an Instapot) should work the same. This helps reduce homemade sauce from an 8+ hour event down to under 2 hours.This recipe makes a really large batch (max capacity in my 8qt Foodi Deluxe). I make a ton and can what we don't eat in 1qt mason jars for future dinners. If you have a smaller pressure cooker or a smaller family, you will want to reduce the recipe by half. It will still make enough for leftovers.The optional corn starch is to thicken the sauce to desired consistency. Because it's been pressure cooked, the flavors are already infused really well, the ingredients all softened to perfection. No need to cook it down to meld the flavors, so we can thicken it instead. If you prefer a more soupy sauce, skip that part.**If canning, because acid has been reduced and meat is in the sauce, you need to add some lemon juice to boost acid and only use a pressure canner specifically designed for low acid foods.**

We love pasta in our house, so we enjoy it in many ways.I made a variation of my recipe for Chilled Tomato Soup Pasta that tasted more like the "Chilled Tomato Sauce Pasta with a Punch" that's served at Italian restaurants in Japan in the summer.* All the directions are hints, but Steps 11 through 16 are especially important; they will decide the flavor. However, don't squeeze too much in Step 15.* It may seem like there's a lot of garlic, but it's the right amount.* Be careful to preserve the shape of the tomatoes. Recipe by *ai*

Super hungry, not many ingredients, secretly lazy. Made this and fell in love with it!

I had a bunch of leftover 'stuff' in my fridge... so I whipped up this sauce and made a yummy, kid approved meal, by serving the the sauce with fun pasta shapes and cut up hot dogs. Just boil the pasta and hot dogs together. (Omit onions for kids, omit hot dogs for adults)

Incredibly Versatile!

just heavenly

Sauce has been a staple in my family for generations. Each family member makes it a bit different. I don't give a specific serving size. This is used for a pound of pasta and sauce on the side if that helps.

I develop recipes based on what I have on hand when I make them, so if you don't happen to have all the ingredients in my recipe, there's almost always some kind of reasonable and accessible substitute.For instance - not everyone has fresh parsley on hand all the time (nor do I). A smaller quantity of dried parsley would work in lieu, of course, as would, say, 2 to 3 teaspoons of dried Italian herb mix in lieu of all the herbs I listed.Some of the ingredient choices were quite deliberate - for instance, ketchup to bring that developed sweetness that's hard to achieve on a low slow cooker setting, fish sauce and Worcestershire to intensify the umami and give the sauce more depth of flavor, and stock to bring more richness, thickness and body than would water.But if you don't have fish sauce, it's fine to just put a little more salt (like maybe 1/2 to 3/4 of a teaspoon). Even better to throw in a Tablespoon or two of a grated dry cheese like Parm, Romano, Asiago, or Manchego - here's a perfect use for the rinds! All the better to give the sauce the same kind of complexity and depth of flavor you would get from the funk of fermented fish sauce.So many options I couldn't possibly go into all of them now, but you get the idea...