My Favorite Tomato Sauce Recipe

I can't stress enough how important it is to use only the freshest ingredients. When your goal is to make the best sause possible, only fresh ingredients will do. They will add a whole new level to your "gravy".

2 - (Large) Cans of Peeled Roma Tomatos
1 - (Small) Can of Tomato Sauce
1 - (Large) Carrot (Chopped Fine)
1 - (Medium) Onion (Chopped Fine)
1 - (Medium) Green Pepper (Chopped Fine)
1 - (Small Package) Fresh Mushrooms (Rough Chop)
6 - Cloves of Garlic (Minced)
3 - Tablespoons of Freshly Chopped Basil
1 - Tablespoon of Freshly Chopped Oregano
2 - Teaspoons of Freshly Chopped Thyme
1-2 Pinches of Kosher Salt
Fresh Cracked Pepper (To Taste)
1/4 - Cup of "good" Red Wine.
Olive Oil (Don't Cheap Out, get the good stuff)

1. Over medium high heat, coat the bottom of your stock pot with a liberal amount of Olive Oil.

2. When the oil reaches temperature, Add the Onions, Green Peppers, and Carrots. Saute' until the Onions become translucent.

3. Add the fresh herbs and garlic. Be careful, garlic gets bitter when overcooked. The goal here is not to cook the Garlic, but to transfer the flavor of the Garlic and Herbs to the other ingredients.

4. Now it's time to add another layer. Take the Red Wine and "deglaze" the pan. Give it a good stir to incorporate the ingredients. Keep the heat on and let the
wine reduce. You want to cook all of the alchohol out of the wine.

5. Once the wine has reduced, take the Roma tomatos and crush them in your hands adding them to the pot. Next, stir in the tomato sauce. Turn the heat to high and bring to a slow boil. Once it starts to boil, turn it down to low and let it simmer for 2-1/2 hours.

6. Now for the "secret" ingredient...Go ahead and taste your creation. Does it have a slightly acidic tone? The carrots will cut most of it, but if you still need a little more help cutting the "tang" just add a tablespoon of sugar. Shhhh, don't tell anyone. I have found that some people are put off by the addition of sugar. If you don't tell them they will never know the difference. I have also found that carrots do the same thing when people hear it. So what they don't know won't hurt them.

*Be careful with the "secret" ingredient. You can always add, but there is no going back.

7. Add salt and pepper to taste, and enjoy!

"Did you ever want to make a rich, velvety brown sauce that you get served in your favorite restaurant?"
Or how about a classic lobster based seafood sauce to serve with fish?
Now you can discover how to make dozens of classic and everyday sauces at home in your own kitchen - even if you have never taken a cooking class in your life!

Top Sauces Revealed!

Add
Meatballs (FYI - This is an American invention...No kidding)
Pork Spare Ribs
Parmesan Cheese
Ect.

Let your imagination run wild.