I make it different all the time - I have a large pot on the stovetop now - started with tons of onions and garlic in olive oil/canola mix - then added two large (6lbs) cans of marzano plum tomatoes. I have used my knife in the pot, cutting the tomatoes open. Oh, and I have already added salt and pepper. I will add, later on, a good dose of dried parsley , basil, oregano. (I know - dried is not usually an acceptable word) And I usually will add, depending on the flavor and consistency, a small can, or in this case two, of tomato paste.
Do you blend yours after this? I usually don't. Wondering how many do. I am using this sauce for hopefully many containers for the freezer, after taking what I will need off for a lasagna and sauce for the meat/turkey layer of the lasagna.
I am also wondering how long you cook this?
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