Tomato Sauce

This weekend I made a recipe I have been wanting to make. A few weeks ago at the allergist I was reading Every Day with Rachael Ray and came across her new recipe for Tomato Sauce. I don't know that I have ever made fresh tomato sauce. This weekend I did it! I also made meatballs to go into the pot to simmer with the sauce.

INGREDIENTS

• 1/4 cup EVOO
• 8 cloves garlic, smashed and peeled
• 6 oil-packed anchovy fillets, chopped (optional)
• 1/4 tsp. crushed red pepper
• 1 cup red wine
• 4 cans (28 oz. each) or 3 cans (35 oz. each) crushed san marzano tomatoes
• Salt

DIRECTIONS:
In a 5- to 6-qt. heavy dutch oven, combine the EVOO, garlic, anchovies (if using) and crushed red pepper. Cook over medium heat, stirring constantly, until the garlic is golden and the anchovies fall apart, 3 to 4 minutes. Pour in the wine, then add the tomatoes. Increase the heat to high and bring to a boil, stirring occasionally, about 10 minutes.

Lower the heat, partially cover and simmer, stirring occasionally, until the sauce is thick and reduced by one-third, about 2 hours 15 minutes. Season with salt. Let the sauce cool completely.

Of course I doctored it up! I added in one more can of 28oz. crushed tomato can, added in Italian seasonings, 2 basil leaves and some sugar. The meatballs also added some great flavor. It simmered about 2-3 hours. I split it into a couple of containers. Some smaller containers for the freezer. Some containers for lunch this week and for dinner this week!! It was a huge pot of awesomeness. Love making yummy things!  

hmm...quick phone camera pic

dinner is ready-quick pic on the camera phone