This recipe is reprinted here with permission from Diane Sheya, author of TV Dinners. She’s a local celebrity chef and good friend. The idea behind this recipe is to make a large batch and then freeze in 1,2 and 3 cup servings. That way you will have an awesome sauce ready for your quick weekly meals. Better then take-out and much less expensive!
Yield: Makes about 8 cups (doubles easily)
3 28 ounce cans diced tomatoes
3 tablespoons olive oil
1 large onion, chopped
5 cloves garlic, finely chopped
1/2 tsp red chili flakes (optional)
1 TBLS kosher salt
1 TBLS dried basil
2 TBLS red wine or red wine vinegar
Pinch of sugar, if needed
Heat oil in a large saucepan or Dutch oven over medium-low heat. Add onion, cook until golden and softened, about 10 minutes. Add garlic and saute another 30 seconds(don’t let it burn). Stir in red chili flakes and let them head for about 10 seconds to release their flavor. Pour in the tomatoes with their juice, the basil, the salt and red wine(or vinegar). Bring to a boil over medium-high heat, stirring frequently, then reduce the heat to maintain a simmer.
Simmer, stirring occasionally, until the sauce is full-flavored and has reduced to a thick, saucy consistency, 20-30 minutes(some tomato brands take longer to cook down). Taste and add the pinch of sugar only if the sauce lack the natural sweetness of perfectly ripe, fresh tomatoes.
Freeze the sauce in 1,2 or 3 cup servings. Once you thaw a portion, it will keep in your refrigerator 3-4 days.
Variations: Cook ground beef and add to the sauce, saute mushrooms, or cook with italian sausage and serve along side.
You can find out more about Diane at www.ivyhouseherbs.com
~ Recipe from www.healthylivingwithjoline.com
Tons of Sodium , about 70% of those over 40 require less than 1500mg. sodium daily. See Harvard Nutrition Source, and start paying some attention to Sodium as a contributor to sickness not health.
Thank you Dr. Taylor for your comment. I have found that many chefs rely on salt as a flavor booster and to accommodate the American palate. This recipe makes a LARGE amount of sauce, and so the amount of salt is in appropriate proportions to other recipes from famous chefs. I would tweek the recipe to be sure the salt used is non-processed. Luckily, there are lots of REAL salt options on the market today.