Tomato Sauce

toasted garlic and sweating onions all over my notes

This is a repost from my older format. Seems to have gotten lost in cyber world. I like all the olive oil, toasted garlic and marjoram in this recipe. Marjoram is the step child of oregano. I enjoy the softer more floral flavor of marjoram. Next time something calls for oregano swap it out with marjoram and tell 'em Gerry sent you

You will need a large heavy non reactive (not aluminum or cast iron) pot.

  • 8 cloves garlic thinly sliced, germ removed
  • 1 cup EVOO
  • 1 onion small dice
  • 1 cup red wine reduced by half
  • 1 small can high quality tomato paste
  • 1 28 oz can crushed tomato product high quality
  • 1 bay leaf
  • 2 teaspoon sea salt
  • 2 Tablespoon dried basil or twice as much fresh
  • 1 Tablespoon dried whole leaf marjoram or twice as much fresh
  • 1 teaspoon crushed red pepper flakes
  • 1 1/2 cups water
  • 3 Tablespoon chopped parsley

Heat olive oil with sliced garlic, when garlic is toasty brown add onion sweat until soft about 3 minutes

Add tomato paste and cook 5 minutes

Add everything but the parsley and simmer 30 minutes

Puree in blender or with immersion stick blender. Careful its hot and splatters.

Add parsley, taste and adjust

we must we must we must remove the germ