Hi folks, was straying well off thread so thought a new one might be
better.

I'm sure most of us make various tomato sauces. Some probably make
their own and a lot of us probably do a mix with the occasional fast
jar when short of time.

On days off, I tend to cook extra fixings for the next week or so.
This is one and I'd love to see other simple sorts others do even if
it's how to doctor a prepared sort to something better (since sometimes
I do that too!)

2 large cans (32oz?) crushed tomatoes, 1 16oz can diced tomatoes with
juice.

1 16oz can black olives, all the juice but only 1/2 the olives (rest
saved for other uses)

1/2 minced onion
5 cloves minced garlic

Spices are where it gets hard to be accurate as I am a eyeball cook on
this one. Start from here then adjust by taste (all are dried):

2 TB oregano
1 TB rosemary
1 TB basil
1 TB majorum
1 TS anise
2 TS black pepper
1 TS salt

Set to simmer on lowest heat (use a diffuser at need with a gas range).
Stir easy every 30 mins and taste then adjust flavors hourly if needed.

When I finish it, the 76oz plus black olive water will be about 50oz of
which a portion will be removed and further reduced to a thick 'tomato
paste' for use on pizzas.

This is a deep many layered savory sauce, not a light one you slather
over so much you have to eat it in a bowl (grin). I think it is more a
middle eastern treatment perhaps but we like it.

Others versions? There is no wrong here, just different taste types.

Carol

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