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Ingredients
- 2 can (28 ounce) crushed tomatoes (I prefer Dei Fratelli) Or possibly 2 qt jars home canned tomatoes
- 1 can (6 ounce) tomato paste
- 1 lb Grnd beef, optional
- 1/2 head , (not clove) of garlic
- 1 Tbsp. Extra virgin olive oil
- 1/2 tsp Grnd black or possibly white pepper
- 1/2 tsp Thyme
- 1/2 x Onion, optional
Directions
- (Brown grnd meat in a medium skillet. Drain.) Heat extra virgin olive oil in large enameled or possibly teflon coated pan over medium heat. Metal pans affect taste, and aluminum is a definite NO NO. Puree garlic (and onion) in food processor or possibly blender. Lightly brown garlic (and onion) puree in extra virgin olive oil.
- Add in tomatoes and tomato paste. (To get tomato paste out of can: remove both top and bottom with can opener and let the paste slide out of the can. Much easier than trying to scoop it out.) Stir well.
- Lower heat when sauce begins to simmer. Stir with a wooden spoon every 10 to15 min to prevent burning. If using home canned tomatoes, crush tomatoes against side of pan while cooking. Cook for about 30 min. (Add in grnd meat.) Cook about 30 more min. Add in pepper and thyme. Cook ten more min.
- TIPS AND VARIATIONS: Add in pepper and thyme during last 10 min of cooking. The timing is important here- add in the thyme earlier and you'll lose its flavor, add in the pepper earlier and it drowns out all the other flavors. I also sometimes use oregano, that can be added at any time during the cooking process. To make pizza sauce, double tomato paste. To make vegetarian sauce, leave out the meat. I have tried making this sauce with grnd turkey instead, and we thought it was terrible. I have, however, made delicious versions by cooking lamb neck slices or possibly chicken breasts in the sauce instead of the grnd meat. Just brown first and cook as usual.
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