Lick Your Plate Clean Spaghetti Sauce

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Before we delve into this recipe there are a few things you need to know:

First, this recipe is near and dear to my heart. I grew up eating Italian food and loving every bite. It didn’t matter if it was made by my Mother, my Nana, or any other relative, I just couldn’t (and still can’t) get enough homemade Italian food. This recipe, to me, is a big part of my childhood. To the annoyance of many I have insisted that homemade sauce is ALWAYS better than jar sauce. To be honest, most have disagreed. Some have even scoffed at how long it takes to make sauce and claim it is not worth it. But despite the criticism and doubts, I still feel very strongly about making pasta sauce from scratch. I urge you to give it a try. It is not difficult recipe and to me, nothing provides more comfort than a belly full of homemade sauce.

For some of the ingredients listed below there are no measurements. Why? Because this is how I learned to make sauce, so this is how I’m going to explain it. Make this recipe just once and you’ll get a feel for it.

This makes a big ole’ batch of sauce. Why? Because I make sauce in big batches, freeze it in smaller containers and than defrost for quick weeknight meals. BUT here’s the beauty of this recipe, it can easily be reduced by cutting back on the tomatoes. Want to make a small batch? Just use 1 can of diced tomatoes and 1 can of crushed tomatoes. Want to make an even bigger batch than this? Increase the tomatoes so that you use 4 cans of diced and 4 of crushed. The key is to keep the varying texture of tomatoes even, so that there is always an equal amount of each.

The last thing you should know is that the title of this post has been inspired my my husband, who literally licks his plate clean every time I serve it.

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Clara’s Pasta Sauce

Ingredients:

  • olive oil
  • 1 bunch of fresh parsley
  • garlic, minced
  • 3 cans (28 oz) of diced tomatoes
  • 3 cans (28 oz) of crushed or pureed tomatoes
  • 1 can tomato paste
  • dried oregano
  • dried basil
  • salt
  • pepper

Directions:

Start out by getting everything ready to go, mince a few garlic cloves, chop the parsley, and open all of the cans and have them near the stove top ready to rock and roll. Trust me.

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Next coat the bottom of your sauce pan with olive oil. You want enough to coat the bottom of your pan so this will vary depending on the size pot you are using. Heat the oil over medium-high heat and when the oil is warm add your chopped parsley and a few cloves of garlic to the pan. Garlic lovers, feel free to load up on garlic here, otherwise 3-4 cloves ought to do it.

Stir the parsley and garlic frequently. The garlic should be toasted and brown, but not burned. Do not walk away from your pot, keep an eye on that garlic because it will go from browned and lovely to burned and acrid quickly. Burned garlic ruins sauce. If you burn the garlic, dump out your pot and start over.

Ok, so the garlic is nice and browned, now it’s time to add all of your tomatoes and the tomato sauce. Gently pour them all into the pan and set the cans aside.

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Now, take one of the empty cans of tomatoes and fill the can about 1/3 of the way with water. Carefully swirl the water around the can to rinse the excess tomato from the can.

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Then pour the tomato-ey water into each can and repeat the process to clean all of the cans.

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Pour the tomato-water mixture into the sauce and stir to combine.

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Now it’s time to add some spices. How much basil? About this much.

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How much oregano? Slightly more oregano than basil.

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Next add the salt and pepper and stir to combine. Allow the mixture to come to a simmer then reduce the heat to low and cover. Cook the sauce for 3-4 hours, stirring every 20-30 minutes. Stirring the mixture and keeping it on a low temperature is key, as tomato burns easily. Keeping the heat low and stirring the mixture will prevent that. There is no fixing burned sauce. If you burn the bottom of the pot, I’m sorry, but the whole batch of sauce will taste burned. Do not burn your sauce.

Taste the sauce about half-way through the cooking process to determine if more seasoning is needed. You will know the sauce is done when the tomatoes no longer have a raw taste to them and taste a little bit sweeter.

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Clara’s Pasta Sauce

Ingredients:

  • 2-3 Tbsp olive oil
  • 1 bunch of fresh parsley
  • 3-4 garlic cloves
  • 3 cans (28 oz) of diced tomatoes
  • 3 cans (28 oz) of crushed or pureed tomatoes
  • 1 can tomato paste
  • dried oregano, to taste
  • dried basil, to taste
  • salt, to taste
  • pepper, to taste

Directions:

Start out by getting everything ready to go, mince the garlic cloves, chop the parsley, and open all of the cans and have them near the stove top.

Next, heat 2-3 tablespoons of olive oil in a heavy bottomed pot over medium heat.

Next coat the bottom of your sauce pan with olive oil. When the oil is hot an easily coats the bottom of your pot saute the parsley and garlic. Stir the parsley and garlic frequently. The garlic should be toasted and brown, but not burned. Do not walk away from your pot, keep an eye on that garlic because it will go from browned and lovely to burned and acrid quickly. Burned garlic ruins sauce. If you burn the garlic, dump out your pot and start over.

Once the garlic is a golden brown add the canned tomatoes and tomato paste. Then, take one of the empty cans of tomatoes and fill the can about 1/3 of the way with water. Carefully swirl the water around the can to rinse the excess tomato from the can. Pour the tomato-ey water into each can and repeat the process to clean all of the cans and pour the tomato-water mixture into the sauce and stir to combine.

Add 2 tablespoons of oregano, 1 tablespoon of basil, 2 teaspoons of salt, and 1 teaspoon of pepper.

Allow the mixture to come to a simmer then reduce the heat to low and cover. Cook the sauce for 3-4 hours, stirring every 20-30 minutes. Stirring the mixture and keeping it on a low temperature is key, as tomatoes will burn easily. Keeping the heat low and stirring the mixture will prevent that. There is no fixing burned sauce. If you burn the bottom of the pot, the whole batch of sauce will taste burned. Do not burn your sauce.

Taste the sauce about half-way through the cooking process to determine if more seasoning is needed. You will know the sauce is done when the tomatoes no longer have a raw taste to them and taste a little bit sweeter.

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