{"id":141,"date":"2007-09-13T08:17:52","date_gmt":"2007-09-13T13:17:52","guid":{"rendered":"http:\/\/howieat.wordpress.com\/2007\/09\/13\/tomato-sauce\/"},"modified":"2022-12-31T10:47:19","modified_gmt":"2022-12-31T10:47:19","slug":"tomato-sauce","status":"publish","type":"post","link":"https:\/\/tonypauley.com\/food\/tomato-sauce\/","title":{"rendered":"Tomato Sauce"},"content":{"rendered":"

I like simple tomato sauce. It is a good start for lots of Italian dishes. For spaghetti, I brown Italian sausage or meatballs and mix with the sauce until it reduces to the desired consistency. Because I usually cook this again, I leave it a little thinner than a final sauce.<\/p>\n

I use a\u00a0mix of tomatoes and basil varieties to add depth of flavor. Experiment to see what you like.<\/p>\n

Ingredients
\n<\/strong>6 lbs tomatoes, de-skinned and quartered
\n3 medium onions, diced
\n1 head of garlic (about 8 cloves) peeled and roughly chopped
\n2 cups fresh basil, chopped
\n1 cup red wine
\n1\/4 cup olive oil<\/p>\n

Yields 3 pints<\/p>\n

Directions
\n<\/strong>1. Peel tomatoes by boiling each for 30 seconds and dipping in ice water.
\n\"image152.jpg\"<\/a><\/p>\n

2. Heat oil in a dutch oven over med-high heat. Saute onions for about 5 minutes until tranlucent. Add garlic and saute for 1 minute more.<\/p>\n

3. Add tomatoes, stir to mix, and bring to simmer. Low heat to med-low to maintain a good simmer. Stir very infrequently to prevent scorching. Stirring too often hinders the reduction.
\n\"image0221.jpg\"<\/a><\/p>\n

4. The sauce should reduce by about 2\/3 in 90 minutes or so. Add red wine and chopped basil. Cook for another 15 minutes.<\/p>\n

\"image0231.jpg\"<\/a>\u00a0\"image029.jpg\"<\/a><\/p>\n

5. Transfer sauce to sterilized pint jars. Place in a pressure canner with about 2 inches of water. Process for 20 minutes. Use sauce in the next 6-9 months.<\/p>\n

\"image0341.jpg\"<\/a>\u00a0\"image0331.jpg\"<\/p>\n","protected":false},"excerpt":{"rendered":"

I like simple tomato sauce. It is a good start for lots of Italian dishes. For spaghetti, I brown Italian sausage or meatballs and mix with the sauce until it reduces to the desired consistency. Because I usually cook this again, I leave it a little thinner than a final sauce. I use a\u00a0mix of …<\/p>\n","protected":false},"author":1,"featured_media":145,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":17,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":"","jetpack_post_was_ever_published":false},"categories":[30],"tags":[92],"class_list":["post-141","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sauces","tag-tomatoes"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/tonypauley.com\/food\/wp-content\/uploads\/2007\/09\/image0331.jpg?fit=200%2C150&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/141","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/comments?post=141"}],"version-history":[{"count":2,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/141\/revisions"}],"predecessor-version":[{"id":652,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/141\/revisions\/652"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media\/145"}],"wp:attachment":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media?parent=141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/categories?post=141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/tags?post=141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}