Italian Tomato Sauce Sauce/Topping


From the kitchen of Maureen view more

Serving size: 4-6


1-2 T butter
3/4 C finely chopped onion
1 T finely minced garlic
2 1/2 C canned imported tomatoes
3/4 C tomato paste
salt and freshly ground pepper to taste
1 1/2 C water
2 T chopped fresh basil or 1 T dried
1/2 C finely chopped parsley
1 bay leaf
1/2 tsp dried thyme


Heat the butter in a large saucepan or pot. Add onion and completely brown to a nearly caramelized state. Add garlic for about 30 seconds to a minute at the end to wilt.

Stir in tomatoes, tomato paste, salt and pepper to taste, and water. Add the basil, parsley, bay leaf and thyme. Optionally add red pepper flakes, red wine and additional italian seasonings to taste.

Bring to a boil, reduce the heat to low, and let simmer for 30 minutes. Be careful not to burn the sauce.

Add meatballs/sausage and serve over spaghetti.