{"id":89,"date":"2013-10-25T21:03:34","date_gmt":"2013-10-25T21:03:34","guid":{"rendered":"http:\/\/recipes.seatoad.net\/?p=89"},"modified":"2013-11-04T02:35:10","modified_gmt":"2013-11-04T02:35:10","slug":"tomato-sauce","status":"publish","type":"post","link":"https:\/\/recipes.seatoad.net\/?p=89","title":{"rendered":"Authentic Italian Tomato Sauce"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-135\" style=\"border: 2px solid red; margin: 0 0 0 10px;\" alt=\"Smoked-Tomato-Sauce-2\" src=\"http:\/\/recipes.seatoad.net\/wp-content\/uploads\/2013\/10\/Smoked-Tomato-Sauce-2.jpg\" width=\"200\" height=\"156\" \/>This recipe comes to me from an Italian friend who wrote:\u00a0 &#8220;Mike, once you do this (if you enjoy cooking) you will never buy sauce from a jar again in your life. I make HUGE pots of gravy&#8211;freeze it in family size portions and have it for dinner for weeks.&#8221;<\/p>\n<p>The basic sauce is quite simple. If you prefer, you can dress it up using a number of variations.<\/p>\n<ul>\n<li>Prep Time: 15 minutes<\/li>\n<li>Cooking Time: 2-4 hours<\/li>\n<li>Servings: Makes 1 gallon of sauce<\/li>\n<\/ul>\n<h2>Ingredients<\/h2>\n<ul>\n<li>3 or 4 cans of whole plum (Italian) tomatoes (I prefer San Marzanos)<\/li>\n<li>1 can tomato puree<\/li>\n<li>2 tbsp olive oil<\/li>\n<li>3-4 cloves of garlic, minced<\/li>\n<li>1\/2 medim onion, chopped<\/li>\n<li>4-5 basil leaves<\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<ol>\n<li>Blend the whole tomatoes,\u00a0 smooth or chunky, according to your preference.<\/li>\n<li>In a large pot, heat the olive oil. Add the garlic and onion and fry lightly. Do not brown the garlic; just let the garlic and onion get soft and infuse the oil.<\/li>\n<li>Add blended tomatos and puree and bring to a boil.<\/li>\n<li>Stir and reduce heat to a simmer. For a thinner sauce, cover pot. For a thicker sauce, do not cover. Cook for two hours or more. Add salt and pepper to taste.<br \/>\nStir constantly to avoid burning the sauce.<\/li>\n<li>When the sauce is just about done add basil leaves and cook a little longer.<\/li>\n<\/ol>\n<h2>Preparation\/Cooking Notes<\/h2>\n<ul>\n<li>Be careful not to burn sauce. Keep heat low and stir often.<\/li>\n<li>The same is true of the garlic\/onion; be careful not to brown it or the sauce will have a burnt taste. If you accidentally do, better to throw it out and start again.<\/li>\n<\/ul>\n<h2>Variations<\/h2>\n<ul>\n<li>Fry some Italian sausages and add to the pot.<\/li>\n<li>Lightly fry up 2-3 country style spare ribs (the really meaty ones) and add them to the pot. After about 4 hours of simmering, the meat of the ribs just falls off the bone in shreds and makes for a very nice texture\/taste. As an alternative, instead of ribs add 1 or 2 lightly fried Braciola.<\/li>\n<li>In the olive oil\/garlic\/onion mix, prior to adding the tomatoes, add a full tube of double-strength San Marzano tomato paste and cook well. This infuses the oil\/veggie mixture into the paste.<\/li>\n<li>Add one or more of the following to the sauce: fresh parsely, more basil, oregano, a few bay leaves, 1 or 2 thin strips of green bell pepper.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This recipe comes to me from an Italian friend who wrote:\u00a0 &#8220;Mike, once you do this (if you enjoy cooking) you will never buy sauce from a jar again in your life. I make HUGE pots of gravy&#8211;freeze it in family size portions and have it for dinner for weeks.&#8221; The basic sauce is quite [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,21,22,14],"tags":[],"class_list":["post-89","post","type-post","status-publish","format-standard","hentry","category-gravy","category-italian","category-sauce","category-tomatoes"],"_links":{"self":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/posts\/89","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=89"}],"version-history":[{"count":0,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/posts\/89\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=89"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=89"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=89"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}