Nikki's Mom's Tomato Sauce

This amount makes enough for 8-10 servings, but freezes well.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat EVOO in a large pot over medium heat. Saute garlic and onion, until the onion is soft and translucent, about 10 minutes.

Step 2

Add the tomatoes and enough dried herbs to cover the surface. Stir constantly until the sauce begins to boil (with the lid off).

Step 3

Lower the heat and simmer for the next 3 hours with lid on, but ajar, stirring occasionally to prevent the sauce on the bottom from burning.

Step 4

Taste and season with salt and pepper and additional herbs if desired. Remove the bay leaf before serving.

Step 5

Garnish with fresh basil and freshly grated parmesan or pecorino cheese.

Step 6

You can use any variation of tomato products: 1 can whole, 2 cans crushed for a thicker consistency. Remove the seeds from the whole tomatoes first, as it changes the taste. You can also use all strained tomatoes for a very smooth sauce.

Step 7

If the sauce seems too thick you can add 2-3 tablespoons of red wine or even some of the water from the tomato box leftover to thin out. If the sauce is too thin, add 2-3 tablespoons of tomato paste to thicken.