Best Grandmas Tomato Sauce Recipes

GRANDMA MAGGIO'S SPAGHETTI SAUCE

Grandma Maggio's Spaghetti Sauce image

This is one that was recited to me out of memory alone, and described as a hand of garlic, etc., though the ingredient quantities should be accurate. I encourage buying the cheapest versions of these ingredients you can find; it will feed an army for about $15 without ruining the taste. You should add more seasonings based on preference. A great vegetarian sauce, and with meatballs...it makes great meatball sandwiches.

Provided by Sarah Garland

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 55m

Yield 10

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 whole head garlic, peeled and chopped
2 cups sliced fresh mushrooms
½ cup chopped fresh basil leaves, or to taste
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¾ cup Merlot wine
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons dried oregano
¼ cup white sugar

Steps:

Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 18 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.4 g, Sodium 934.9 mg, Sugar 11.6 g

GRANDMA'S TOMATO SAUCE

Grandma's Tomato Sauce image

My grandmother used to make the best tomato sauce ever, and while I watched her everytime she made it, I was having a hard time getting it right. Until now...

Provided by Miss A.T.K.

Categories Pork

Time 5h50m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

2 (35 ounce) cans tomato puree
2 (6 ounce) cans tomato paste
1 (35 ounce) can water
1 large onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 garlic cloves
2 tablespoons olive oil
1 1/2 lbs pork neck bones
1 tablespoon oregano
salt

Steps:

In a large pot, heat olive oil.
Add pork bones and brown.
Add onion, carrot, celery, garlic.
Cook until onions are translucent.
Add tomato puree, paste, water & oregano.
Simmer for minimum 5 hours.
Remove bones and enjoy!

Nutrition Facts : Calories 138, Fat 3.3, SaturatedFat 0.5, Sodium 336.5, Carbohydrate 26.8, Fiber 5.8, Sugar 14.8, Protein 5

GRANDMA'S TOMATO SAUCE

Grandma's Tomato Sauce image

Provided by Edith Guerino

Categories Sauce Garlic Tomato Sauté Vegetarian Family Reunion Vegan Potluck Simmer Gourmet

Yield Makes 6 to 7 pints

Number Of Ingredients 8

Ingredients

1 tablespoon salt
1 tablespoon sugar (optional)
10 lb plum tomatoes, halved lengthwise, cored, and coarsely chopped (24 cups)
6 garlic cloves, peeled and lightly smashed
1 cup extra-virgin olive oil
1 cup loosely packed fresh basil leaves
Special Equipment
a food mill fitted with fine disk

Steps:

Toss salt and sugar with tomatoes in 2 large bowls, then let stand until very juicy, about 15 minutes.
Cook garlic in oil in a wide 8- to 10-quart heavy pot over moderate heat, stirring occasionally, until golden, 3 to 5 minutes, then discard garlic. Carefully add tomato mixture (it may splatter) and basil, stirring to combine. Bring to a boil, covered, stirring occasionally, then reduce heat and simmer, uncovered, stirring more frequently toward end of cooking, until sauce is thickened and reduced by half, 2 to 3 hours.
Force sauce through food mill into a large bowl, discarding solids. Ladle sauce into 1-pint airtight containers and cool completely, uncovered, then freeze, covered.

JIMMY'S GRANDMA'S TOMATO SAUCE WITH BUCATINI

Jimmy's Grandma's Tomato Sauce with Bucatini image

Provided by Food Network

Categories side-dish

Time 5h40m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 stick (8 tablespoons) unsalted butter
5 cloves garlic, minced
1 large sweet onion, such as Vidalia, finely diced
Two 6-ounce cans tomato paste
Two 28-ounce cans tomato sauce
2 cups low-sodium chicken broth
1/2 cup lightly packed fresh basil leaves
1/2 cup grated Parmesan, plus more for garnish
1 teaspoon sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound bucatini, cooked to al dente

Steps:

Preheat the oven to 275 degrees F.
Place a large roasting pan over 2 burners set to medium heat. Add the butter, garlic and onions and sweat for 6 to 7 minutes. Add the tomato paste and cook for 2 to 3 minutes more. Add the tomato sauce and chicken stock and bring to a simmer. Cover with foil and transfer the pan to the oven for 5 hours, stirring every 30 minutes. (Baking in the oven ensures the sauce cooks down without burning.)
Transfer the sauce to a blender along with the basil, Parmesan and sugar, and blend well. Season with salt and pepper. Toss the cooked pasta with the sauce. Serve in shallow bowls, garnished with Parmesan.