Slow Simmered Pasta Sauce

Slow Simmered Pasta Sauce


1/3 Cup Good Quality Extra Virgin Olive Oil

4 Minced Garlic Cloves

1 Finely Chopped Onion

Handful Each Of Fresh Chopped Oregano, Basil, Spearmint And Marjoram

Sugar, Pepper And Salt To Taste

20-30 Fresh Tomatoes Or 2-4 Quarts Of Freshly Canned Garden Tomatoes (Preferably San Marzano)

Freshly Grated Parmesan Cheese

2-3 Tablespoons Butter


Put tomatoes in roasting pan and drizzle with good quality olive oil. Roast tomatoes at 350 degrees from 40 mins to an hour depending on size and qty of tomatoes.
While tomatoes are roasting, Bring a couple tablespoons of olive oil up to temperature very slowly with the onion, garlic, herbs, and spices, and cook until onions are transparent and to brown the garlic.
Once tomatoes are roasted, allow to cool for 20 mins so they are able to be handled, and then core/peel. 
Mix the onion/herb mixture into a pot with the tomatoes and allow to simmer on low for around 8 hours. The long cook time is necessary for fresh or freshly canned tomatoes, so as to allow the water to dissipate and the tomatoes to break down properly. I like to throw mine in the blender after it’s cooked with the tomatoes, as I prefer a smooth sauce.
After sauce is finished, stir in butter and add parmesan cheese. Butter will lessen the acidity and give it a bit of a silky feel. 
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