2 28oz cans tomatoes 1/4 cup olive oil
3 tbsp minced onion 4 cloves garlic, crushed
1/2 tsp salt basil, dried or fresh
In a dutch oven, heat the olive oil on medium/high heat. Add the onion and sauté for a few minutes, then add garlic and sauté for another minute. Add tomatoes and salt, and let simmer for one hour. At this point, you may add a pinch of sugar to cut the acidity of the tomatoes. Taste for salt. Add 1/2 tsp dried basil, rubbed between your fingers to release the flavor, or a bunch of chopped basil. Remember, fresh is never as potent as dried. Stir, cook another 10 minutes.
SUGO DI POMODORO
1 stalk celery 1 carrot
1 small onion 1/4 olive oil
1 tsp salt 1/2 tsp pepper flakes
3 28oz cans crushed or diced tomatoes
Cut carrot into chunks and process on pulse a few times in food processor. Do the same with celery and onion together. You want to partially process the carrot first, as it's a harder vegetable. Bring all three to a mince stage. Heat olive oil in dutch oven on medium heat. Scrape out all minced vegetables and put in dutch oven. Saute about 10 minutes, then add 1/2 tsp salt and pepper flakes. Add tomatoes, and then put 1/4 cup water in each can, slosh around and add to pot. Bring to a simmer, and cook on low, partially covered for about 1 hour.
MARINARA/SUGO DI POMODORO
Use the same recipe as the sugo above, except add 2 tsp minced garlic to the dutch oven with the carrots, celery and onion. After adding the tomatoes, add the basil and proceed with the rest of the recipe.
SUSAN STOCKAMP'S MARINARA
5 lbs roma tomatoes 1 15 oz can tomato sauce
1 lg onion, chopped 10 cloves garlic, minced
1 cup white wine 1/2 tsp each oregano and salt
1 tsp each basil and parsley 2 tbsp olive oil
Put a large pot filled with water to boil. Slice an "x" on the bottom of each and put 5-6 at a time into the boiling water for about 45 seconds. Remove from water and put in a large bowl. Repeat until all tomatoes are done. At this point, you can start at the "x" and should be able to peel the tomatoes easily. Slice tomatoes. In large dutch oven, heat olive oil on medium/high heat. Saute onions for about 5 minutes, then add garlic. Saute another few minutes. Add spices and stir. Add tomatoes and stir until everything is incorporated. Simmer on low for an hour, add wine, then simmer for one more hour, or until sauce is reduced by half. Bon appetit!