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Martha Stewart Member

Rating: Unrated

03/14/2009

                This was ok. I didn't think it had much flavor. If I made it again I think I would add more basil and also add a minced onion in with the garlic.

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Gallery

Recipe Summary

Yield: Makes about 9 cups

Ingredients

Ingredient Checklist

4 twenty-eight-ounce cans whole Italian plum tomatoes

1/4 cup extra-virgin olive oil

3 garlic cloves, thinly sliced

1 teaspoon crushed red-pepper flakes

1 cup Chianti, or dry red wine

1 tablespoon dried oregano

8 leaves fresh basil

Coarse salt and freshly ground pepper

      Cook's Notes

Cut them into large pieces, and run them through the food mill, just as you would canned tomatoes. Slow-cooking will allow the skin to melt into the sauce.

Gallery

Recipe Summary

Yield: Makes about 9 cups

Recipe Summary

Yield: Makes about 9 cups

Recipe Summary

Yield: Makes about 9 cups

Yield: Makes about 9 cups

Makes about 9 cups

Ingredients

Ingredients

  • 4 twenty-eight-ounce cans whole Italian plum tomatoes
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon crushed red-pepper flakes
  • 1 cup Chianti, or dry red wine
  • 1 tablespoon dried oregano
  • 8 leaves fresh basil
  • Coarse salt and freshly ground pepper

Directions

Puree tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in a covered container, or in the freezer for 1 month.

      Cook's Notes

Cut them into large pieces, and run them through the food mill, just as you would canned tomatoes. Slow-cooking will allow the skin to melt into the sauce.

Cook’s Notes

Cut them into large pieces, and run them through the food mill, just as you would canned tomatoes. Slow-cooking will allow the skin to melt into the sauce.

Reviews (1)

Add Rating & Review

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0

Martha Stewart Member

Rating: Unrated

03/14/2009

                This was ok. I didn't think it had much flavor. If I made it again I think I would add more basil and also add a minced onion in with the garlic.

Reviews (1)

Add Rating & Review

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0

Add Rating & Review

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0
  • 5 star values:
  • 1
  • 4 star values:
  • 1
  • 3 star values:
  • 2
  • 2 star values:
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  • 1 star values:
  • 0

Martha Stewart Member

Rating: Unrated

03/14/2009

                This was ok. I didn't think it had much flavor. If I made it again I think I would add more basil and also add a minced onion in with the garlic.

Martha Stewart Member

Rating: Unrated

03/14/2009

                This was ok. I didn't think it had much flavor. If I made it again I think I would add more basil and also add a minced onion in with the garlic.

Rating: Unrated

All Reviews for Mark’s Traditional Italian Tomato Sauce

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Mark’s Traditional Italian Tomato Sauce

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest