I ran a search back on my previous posts and realized something…

I don’t think I’ve ever put up a recipe for tomato sauce.

Really?

Well, I’ve put up vague notions of what I put in my sauce but never really…

Anyway…

One 15oz can of diced San Marzano tomatoes
One 6 oz. cans of tomato paste (organic preferred)
5 cloves of garlic
One medium yellow onion
One carrot
One stalk of celery
Some anchovy paste
A glass of merlot
Teaspoon of dried Oregano
Teaspoon of dried Basil
Teaspoon of blackstrap molasses

Dice your onion, celery, and carrots into quarter inch cubes, and sautee in a pan with olive oil and butter. Slice thin and add the garlic.  Add the dried basil, the oregano, and the anchovy paste and sautee until the onions and celery turn a bit translucent and start to stick to the pan. Pour in 2/3 of your glass of wine and sip the other third while you scrape the good bits from the bottom of the pan. Pour in the diced tomatoes. Don’t drain them. You need the liquid. Put in the can of tomato paste.  Stir in the blackstrap molasses.

Drop the pot down to low heat and simmer for about 30 minutes. If the sauce looks too thick, add a bit of water, or if you have it, vegetable stock to thin it out a bit.

Get out your immersion blender and blitz the fuck out of it.

Put your sauce in pretty jars and brag to your friends that you NEVER buy jarred sauce. 🙂