Every 2 years, our family gathers to carry on the tradition that my parents shared with us growing up. MAKING TOMATO SAUCE. We say ‘every two years’ because – we tend to make enough to last that long.
This year, we bought San Marzano tomatoes from George’s Market & Celebrations. 8 x 55 pound boxes of tomatoes. Yes….that’s 440 pounds of tomatoes.
In the end, it gave us almost 150 jars of sauce, split with my sister and brother.
It’s a long day….lots of hard work…………but, completely worth it. In the end, it’s about family and being together and continuing the traditions that we knew growing up in the Foresta home. Passing along these traditions to our son, and our niece and nephew as well……………..the best!
The sauce is technically like a passata. Once that’s done……we jar it / seal it…….and can last for several years.
When we’re ready to use it, you need to ‘make the sauce’.
Here’s my quick version of Danny’s pasta sauce:
2 to 3 tablespoons of Extra Virgin Olive Oil in a pot (heat it up)
Add half of a yellow onion (cut up nice and tiny, lol)
Add 2 to 3 basil leaves, and some very thin slices of garlic (or minced garlic)
Let that cook for a few minutes. THEN………..add your TOMATO SAUCE.
I usually add 2 jars. Follow that up with salt, pepper, oregano, Italian seasoning (to taste) and let it simmer for a couple of hours.
Add a handful of Parmigiano Reggiano cheese and stir it in. BEAUTIFUL!
After 2 hours, add your meatballs or sausages. (Fun fact: I bake my sausages for about 30 minutes at 375F in the oven first, then cut them into quarters and then add to sauce). Let that infuse…….and simmer for another 2 to 3 hours. Sunday sauce baby!
SOOOOOOOO GOOD!
And remember, “La famiglia e tutto”!
