← Back to Search Results
European, Italian
 My Mother’s Tomato Sauce

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This is the sauce I use in my mother’s tiella. I never asked how she made her tomato sauce, and it’s too late now, but this is as close as I can get to my memory of it. It is an all-around sauce, useful to have in the freezer for quick pasta suppers or for saucing gnocchi, chicken, eggplant, or fish.

Yield: Makes about 3½ cups

Ingredients

  • 1 can (28 ounces) whole tomatoes
  • 3 tablespoons extra virgin olive oil
  • ½ cup finely chopped onion
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • Sea salt, preferably gray salt, and freshly ground black pepper
  • 1 tablespoon finely chopped fresh oregano

Directions

Open the can of tomatoes and pour the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Put the tomatoes in a separate bowl, then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately. Fill the empty can half full with water and set aside.

Heat the olive oil in a heavy saucepan over moderately high heat. Add the onion and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook until golden. Add the tomato juice and bring to a boil. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, the half can of water, the bay leaf, and salt and pepper to taste. Adjust the heat to maintain a simmer and cook, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3½ cups, 30 to 45 minutes, adding the oregano halfway through. Discard the bay leaf.


© 2002 Napa Style, Inc.

Note from Cookstr's Editors

Nutritional information is based on 14 servings and includes 1 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

38kcal (2%)
170mg (7%)
3g
1g
3g (5%)
0g
0g (2%)
2g
0g
0mg (0%)
2g
1g
7mg
117mg
4mcg RAE (0%)
6mg (10%)
20mg (2%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
mexican-everyday Mexican Everyday
by Rick Bayless
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cook-with-jamie Cook with Jamie
by Jamie Oliver
spice Spice
by Ana Sortun
big-fat-cookies Big Fat Cookies
by Elinor Klivans
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
lidias-italy Lidia's Italy
by Lidia Bastianich
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?