Finally prepared my Grandma Em’s famous tomato sauce from scratch. It was delicious and tasted just how I remember it from eating Sunday dinners at her house as a child.
Here’s how to make it:
Add two 1lb cans of peeled whole tomatoes to a large pot.
Add in one can of tomato paste. Fill the empty paste can with water and dump into the pot.
Use a garlic press to add one garlic clove to the sauce.
Begin simmering on a medium heat. Keep covered when not stirring/adding ingredients.
While the sauce begins to simmer use a hand blender (or whisk) to puree the tomatoes to remove large chunks. Make as chunky or smooth as you’d like. (I like it my sauce very smooth.)
While the sauce continues to simmer and bubble add in spices and seasoning of your choice. Keep tasting as you add until you get the desired flavor. Remember, you can always add more, but you can’t take it away so add in a little bit at a time. I like to add in:
- Salt and pepper
- Fresh parsley
- Fresh basil (three leaves)
- Generous sprinkling of onion powder
Once your spices have simmered for a few minutes, grate some parmesan cheese into the sauce. This adds great flavor and helps thicken it up. Keep adding until you’re happy with the cheesiness.
Now, time for secret ingredient: Sugar!
Take a heaping teaspoon of white sugar and sprinkle it over the top of the sauce as if you were sprinkling it over a dessert. DO NOT STIR. Leave the sugar to simmer on top of the sauce.
Leave the sauce on the heat until it comes to a nice, steady bubble. Once it has bubbled for a several minutes give the pot a stir and taste. Add more sugar and spice as needed.
Let the sauce simmer anywhere from 30 minutes to several hours depending on when you want to eat. The longer it simmers the more robust the flavors will become. If you think the sauce is too watery let it cook with the lid off until the liquid has cooked away.