Ok, in full disclosure she’s wasn’t really my aunt. But she came in with a fierce confidence from the windy city of Chicago when I was a kid and said we could call her ‘aunt rose’ then proceeded to share her recipe for sauce. So, here’s aunt Roses recipe...
It’s made without meat, but a great sauce for meatballs, spaghetti, chicken or eggplant Parmesan, or sopped up with a crusty piece of bread.
Since it’s made without meat, there is a level of “fat” that you may miss, you could add to taste a spoonful of sugar, to cut the acid of the tomatoes or 1/8 cup of crushed red peppers to add a layer of heat. These can be added a little at a time while sauce is simmering to your taste.
There’s plenty of sauce and much of it can be jarred or put into a ziploc to freeze for later.
On the stovetop heat a very large pot, at least one that holds 16 cups or 4 quarts, with 1/4 cup of olive oil, over med-high heat.
Add onions and garlic and sauté. Careful not to burn garlic, cook until onion starts to become translucent. Add a generous sprinkle of salt.
Add herbs and garlic and onion powder. Cook for another 3 minutes.
If using Parmesan cheese, add a quarter cup to the onion mixture, as well.
Next, add broth or water, diced tomatoes and tomato paste. And 1 tsp of salt.
Lower heat to low and cover. Allow to simmer for at least 4 hours, stirring every so often. The longer the tomatoes simmer the more the acid breakdown and the sweetness of the tomatoes is brought out.
The sauce can be left as is, or puréed with an emulsifier or blender for a smooth consistency.
Enjoy over cooked noodles right away, or use it to fix a large dish or eggplant Parmesan.
0 servings