Italian Tomato Sauce

Recipe By: Jeff Smith
Serving Size: 1
Categories: Sauces, * Italian

56 ounces Tomato puree - ; 2 cans
6 ounces Tomato paste - ; 1 can
1 quart Basic Chicken Stock ; see * Note
or use canned chicken stock
or 1 qt fresh or canned brown soup stock
2 cups Dry red wine
1/4 cup Olive Oil
2 Yellow onions ; peeled and minced
6 large Garlic cloves ; peeled chopped fine
2 Celery ribs with leaves ; minced
1 Carrot ; unpeeled grated
1/2 cup Chopped fresh parsley
1/2 pound Fresh mushrooms ; chopped
1/2 teaspoon Crushed red pepper flakes ; or to taste
1 tablespoon Oregano
1 teaspoon Dried rosemary
2 Bay leaves ; whole optional
1 tablespoon Dried basil
or 2 Tbsps chopped fresh basil
2 Whole cloves
1/2 teaspoon Freshly-ground black pepper ; or to taste
2 tablespoon Salt ; or to taste
1 teaspoon Sugar


* Note: See the "Basic Chicken Stock" recipe which is included in
this collection.

Place the tomato puree, tomato paste, chicken stock and wine in a
large pot. Heat a frying pan and add the olive oil. In it saute the
onions, garlic, celery and carrot until they just begin to brown a
bit. Add the vegetables to the tomato mixture with all of the
remaining ingredients. Bring to a gentle boil, then reduce to a
simmer. Simmer for 2 hours, partly covered, stirring occasionally.
Store in the refrigerator in plastic, glass or stainless-steel
containers, never aluminum, because the acid in the tomato will "eat"
the aluminum. The sauce will keep for a week in the refrigerator.
This recipe makes 3 quarts of sauce.

Comments: Keep some of this on hand in your freezer. It is very
versatile.

Recipe Source:THE FRUGAL GOURMET by Jeff SmithFrom
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey,



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