We use this sauce for all our tomato sauce needs so we make it in large batches and freeze it. Easy to do and delicious!
2 red Bell peppers, diced, about 2 cups
2 Jalapeno peppers, diced
1 large cooking onion, diced, about 3/4 cup
2 large carrots, diced (about 1 cup)
garlic, about 1 tablespoon mashed and finely chopped
Olive oil
1 6 lb. 6 oz. can of crushed tomatoes (I use Angela Mia)
2 6 lb. 9 oz. cans of tomato sauce (I use Hunt's)
1 T dried Italian seasoning
1 T dried basil
1 t red pepper flakes
1/2 t crushed black pepper
Salt to taste (I don't add any. The tomatoes have plenty)
3 C good red wine
Put a large stock pot on medium heat and cover the bottom of the pot with olive oil. Bring oil up to medium heat (it should be thin) and add the carrots. Cook carrots 2 minutes and then add the Bell and Jalapeno peppers. Cook an additional 3 minutes and add the onion and garlic and cook 2 minutes. Add all seasonings (Italian, basil, red pepper flakes, black pepper and salt, if desired) at this point (you can adjust later, if desired). Stir the vegetable and seasonings well and cook for 1 minute. Add the crushed tomatoes, stir, add the tomato sauce, stir. Add the wine, if desired. Bring to a boil over low-medium heat. Once at a boil, reduce heat to simmer and simmer for (only) 1/2 hour. Stir about every 5 minutes.
I know that it is blasphemy to only cook for 1/2 hour but you will find that is enough. I don't do as my Mom and Aunts did, cook out the water, add the water back, cook out the water, add the water back... It makes the sauce bitter to me.
Enjoy!
2 red Bell peppers, diced, about 2 cups
2 Jalapeno peppers, diced
1 large cooking onion, diced, about 3/4 cup
2 large carrots, diced (about 1 cup)
garlic, about 1 tablespoon mashed and finely chopped
Olive oil
1 6 lb. 6 oz. can of crushed tomatoes (I use Angela Mia)
2 6 lb. 9 oz. cans of tomato sauce (I use Hunt's)
1 T dried Italian seasoning
1 T dried basil
1 t red pepper flakes
1/2 t crushed black pepper
Salt to taste (I don't add any. The tomatoes have plenty)
3 C good red wine
Put a large stock pot on medium heat and cover the bottom of the pot with olive oil. Bring oil up to medium heat (it should be thin) and add the carrots. Cook carrots 2 minutes and then add the Bell and Jalapeno peppers. Cook an additional 3 minutes and add the onion and garlic and cook 2 minutes. Add all seasonings (Italian, basil, red pepper flakes, black pepper and salt, if desired) at this point (you can adjust later, if desired). Stir the vegetable and seasonings well and cook for 1 minute. Add the crushed tomatoes, stir, add the tomato sauce, stir. Add the wine, if desired. Bring to a boil over low-medium heat. Once at a boil, reduce heat to simmer and simmer for (only) 1/2 hour. Stir about every 5 minutes.
I know that it is blasphemy to only cook for 1/2 hour but you will find that is enough. I don't do as my Mom and Aunts did, cook out the water, add the water back, cook out the water, add the water back... It makes the sauce bitter to me.
Enjoy!
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