Divulging a family secret about my sauce...

 More than a few of you have asked how I make my sauce. 

Here it is. Sorta...  

And, yes, that's my pot on my stove with my sauce in the making. Now, I'm not gonna get in to that whole saucy/gravy thing - I'm gonna settle it. Sauce is basic marinara. Gravy is when you either start with meats or add meats after the fact. Capisce?

Anyway, start with two #10 cans of tomatoes - use whatever brand or style you like. In a big ass fuckin' pot, add the contents of the two cans, and lightly rinse the inside of the cans to get the bits left over and to add a little water. If you use whole tomatoes like I do, use an immersion blender to break them down. When the pot is simmering, add salt, pepper, garlic powder, basil, onion powder and oregano, salt and pepper - all TO TASTE. I'm not gonna get into that micro-manage teaspoon/tablespoon whatever shit. You figure it out. Let the sauce simmer - not boil - or the bottom will burn and it'll taste like shit. Let it simmer for a good four-five hours, stirring ocassionaly, and then put it in to mason jars and can the sauce. This should yield about 7 quarts and you'll have sauce for a coupla months.

One other piece of advice. Buy the best tomatoes you can afford. It'll pay out in taste - trust me. 

 

These are the tomatoes I use. I usta use Cento San Marzanos but I've found these to be a better bargain with better taste.  You choose.

PS - If you want the best possible tomatoes for your sauce, insist on DOP on the label. That makes them legit from Italy.

Try 'em yourself. Buon Appetito...

In case you don't have one already, here ya go. 

Click on the picture.