Best Sneaky Mommas Tomato Sauce Recipes

Sneaky Momma's Tomato Sauce image

Provided by Serah B.

Categories Sauces

Time 1h20m

Yield 4 cups

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
2 garlic cloves, minced
2 (28 ounce) cans tomatoes, drained
1 (6 ounce) can tomato paste
1 cup basil leaves, shredded
2 cups kale, shredded
1 large carrot
2 tablespoons parsley, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 pinch red pepper flakes
1/2 teaspoon sugar
1/2 teaspoon black pepper
3/4 teaspoon salt

Steps:

Heat oil over medium and saute onion and red pepper until soft, about 5 minutes. Add garlic and saute about 1 more minute.
Add tomatoes, tomato paste, basil, kale, carrot, parsley, oregano, thyme, and red pepper flakes.
Bring to a boil, then reduce to low and simmer for one hour.
Allow to cool slightly, then transfer to blender and blend until smooth.
Add sugar, salt, pepper and reheat if necessary before serving. Freezes well.

Nutrition Facts : Calories 187.4, Fat 5, SaturatedFat 0.8, Sodium 824.9, Carbohydrate 34.6, Fiber 9.8, Sugar 18.8, Protein 7.8

Mama Leone's Italian Tomato Sauce (Good for Many Uses) image

Provided by Leggy Peggy

Categories Sauces

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 10

16 ounces tomato sauce (puree)
16 ounces tomato paste (concentrate)
80 ounces water (that's five cans of water from the tomato cans you've used)
3 teaspoons salt (the original recipe called for six, but that is way too salty these days)
1/4 cup white sugar
1/4 teaspoon cinnamon (some friends who make this insist they need to use more cinnamon. I have a very good quality cinnamo)
2 dried hot red chiles (you can substitute chilli flakes about 1/4 teaspoon)
2 bay leaves
2 lbs lean hamburger (optional)
2 medium onions, chopped (optional)

Steps:

Put all ingredients (except the meat and onions) in a large pot.
Stir well and bring to a boil. Continue to stir occasionally until it boils, so the cinnamon is incorporated.
Reduce to a simmer and cook for three to four hours. Continue to stir occasionally. You can speed up this step, if you leave it on a boil, but I think the flavour improves if it is not rushed.
The sauce needs to cook until it bloops-namely until the sauce splashes out of the pot and makes a bit of a mess on the stove top (or wall in my case).
Remove and discard the chillies and bay leaves.
What to do next if you intend to serve this sauce over pasta. Saute the beef until it loses most of its pink colouring, then add the onions and saute until tender.
Drain off any fat.
Add meat mixture to cooked sauce and stir well.
Heat the mixture well, then ladle over pasta.