Hello everyone! Welcome back to my channel!
In todays video I show how simple it is to make a traditional Authentic Italian tomato sauce! My mom was born in Italy and I was able to learn how to cook authentic Italian dishes that use simple whole ingredients and that are healthy and delicious!
Low Carb Italian Sauce Ingredients
1 Large can tomato puree and 1 Large can crushed tomato I used 29 ounce cans
For both I used “extra thick” canned puree and crushed tomato because I prefer thicker consistency.
3 chopped garlic cloves
1 1/4 cup chopped sweet onions
2-3 Tbsp red wine
4 Tbsp extra virgin olive oil
3-4 fresh basil leaves
1/2 tsp of Italian seasoning
1/2 tsp crushed red pepper
1/2 tsp pink salt
1/2 tsp black pepper
1/4 cup freshly grated Pecorino Romano cheese
THIS RECIPE MAKES A GOOD AMOUNT OF SAUCE THAT YOU CAN USE BUT THEN STORE IN THE FREEZER FOR LATER USE!
KEEP IN MIND THAT THE SAUCE IF VERY CONCENTRATED “THICK” SO THAT YOU CAN ADD WATER IF YOU PREFER A MORE A THINNER CONSISTENCY!
Instructions: If you like your sauce chunky with onions and garlic you can actually do your sauté in the actual saucepan you will eventually put your canned tomatoes in for your “pot of sauce”
If you like your sauce “smooth, without chunks (onion and garlic )then you would simply puree the onion, garlic olive oil and wine mixture in a blender and add to your canned tomatoes and top with 3/4 fresh basil leaves as shown in my video.
Please ask questions in the comment section of the video! I love questions!
Heat two TBSP OF olive oil over medium heat, careful not to burn.
Add onions and stir over medium heat for about 2-3 minutes
Add garlic, and again stir over medium/high heat getting both onions and garlic are glossy.
Add 2-3 Tbsp red wine and mix that with onions and garlic over med/high heat for a minute or two
careful not to burn, (very important not to burn).
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In your large saucepan heat the other 2 Tbsp olive oil up and add your two cans of tomatoes.
add in your seasonings: Italian n seasoning, salt and pepper, red pepper, grated cheese and top with your fresh basil and give it a “good turn” stir it 100 times in the beginning of your cooking process, Make sure to stir the sauce during the cooking process and please stir at least 100 times at the end of the cooking process for the best results!!!!t
To make sure all the flavors are immersed!
Bring to short boil, then turn it down to low heat and simmer for 1 hour 15 minutes to 1 hour 30 minutes careful not to simmer more than 2 hours or you will get “AGITA” which means heartburn in Italian dialect!