I’d be willing to bet that just about every Italian family has someone that makes Sunday Sauce. I love to make a really big pot of it and freeze it in portions to get out as I need. I make this sauce like I make soup, the amounts and ingredients change a little depending on what I have on hand at the time but it always pretty much has the same basic outcome. Yesterday I went to my friend’s farm and she let me pick a bunch of fresh produce, I got 3 big bags full of beautiful vegetables and out of them I got some really beautiful onions and a few pretty tomatoes and I just used the rest of my Sunday Sauce from my freezer last weekend making a pasta bake for sunday dinner so I decided to make up a big pot today while I was cleaning the house. This sauce is so easy to make and it always turns out great, it’s a good thing to make on a day you are spending the day at home so you can keep an eye on it and give it a stir every once in a while so it can just simmer away all day. Once you make it you just might not ever want to buy store bought jarred red sauce again, it’s so much better, cheaper and better for you. You can use it for anything you want, Sometimes I add pancetta and artichokes and serve over whatever pasta I have or use it for lasagna, you could add a little vodka and cream and make a vodka cream sauce. It’s really nice to dip your Crusty Bread in smeared with butter and garlic too. www.thekitchn.com has a great and easy recipe for basic homemade pasta that would be great with this sauce as well.
Sunday Sauce Recipe
- 3 32 Oz. Cans of Good Tomatoes (I used Muir Glen Fire Roasted Organic Tomatoes for this batch)
- 4 Ripe Red Tomatoes, Chopped
- 2 Lg. Onions, Chopped
- 8 Cloves of Garlic, Sliced
- 1/4 Cup Good Olive Oil
- 1 Cup Good Red Wine (Make sure and pick a wine you like to drink, the flavor just gets stronger when you cook it down, I used a Sangiovese Di Toscana)
- 1 Bunch of Fresh Basil, Chopped
- 2 Sprigs of Fresh Oregano, Chopped
- 1 Cup Water
- Red Pepper Flakes, to Taste
- Salt & Pepper to Taste
Chop all your vegetables and herbs roughly. Heat oil in a heavy bottom pan to medium heat and add garlic, sauté for a few minutes and add onions and sauté for about 10 minutes until they just start to brown lightly then add chopped fresh tomatoes and cook for about 10 more minutes until they start to break down. Add wine and simmer for about another 10 minutes until it cooks down then add the fresh herbs and season. Add canned tomatoes, water and then blend with an immersion blender until you get the consistency you like, bring to a low boil, stir, turn down to low and simmer with a lid just slightly off to let some steam escape and so the sauce can cook down slowly. Make sure you taste it as you can so you can season. Let it simmer as long as you can, all day is best and then you can use whatever you want to that night and portion out the rest to freeze for later. When you want to use it from the freezer, take it out that morning and let it sit on the counter to defrost then just heat it back up.