I have tried many different recipes in my search for so-called perfection (I'm a great deal pickier about my cooking than anyone else). Finally, after plenty of experience, I invented my own recipe. It's dreadfully simple, once I ironed out the "wrinkles."
- 40 fluid ounces of tomato sauce
- 29.5 fluid ounces tomatos in puree
- 3 Tablespoons Italian seasoning
- salt to taste (1/8- 1/4 teaspoon)
- onion to taste (one medium onion or 1/8-1/4 cup dried)
- and garlic to taste (as few as 3-5 cloves, as many as an entire head, or 1/8 cup dried)
- Combine all ingredients in a saucepan.
- Simmer, stirring frequently, until the flavors "blend" together.
- I usually just turn the burner on high and figure it's done when it boils. If I need it to stay warm longer, I'll just turn the heat all the way down and leave it until I need it. As a general rule, you can simmer it from 30 minutes to 2 hours. Be careful; you can cook it so long the flavor disappears.