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Ingredients1 h 10 m servings 149
Original recipe yields 4 servings (4 cups)
- Heat a medium pot over medium heat for 4 to 5 minutes. Add olive oil, onion, and garlic and season with salt and pepper. Saute until translucent, 5 to 7 minutes. Stir in crushed tomatoes.
- Bring mixture to a boil; reduce heat to low and let simmer. Add sugar, oregano, 1 teaspoon pepper, and 1 teaspoon kosher salt; mix well. Let simmer, uncovered, until desired consistency is reached, 35 to 45 minutes, stirring every 15 minutes.
- Place a food mill on top of a large bowl. Transfer mixture to the food mill and process, working in batches if needed.
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- Cook's Notes:
- You can use San Marzano tomatoes from Italy (such as Cento® brand) instead of plum tomatoes, if preferred. If you can find imported dried oregano from Italy, it will make a difference.
- Some let tomato sauce simmer 'for hours,' but I haven't found that a longer cooking period increases flavor--what it does do is turn tomato sauce into a thick gravy, which isn't very appealing.
- I like to process using a food mill over the sink so I don't make a mess. A food mill yields a great consistency for tomato sauce, and opens up the flavor of all ingredients. You can also use a food processor or blender, if preferred.
- You can simmer the sauce covered for a thicker consistency.
Per Serving: 149 calories; 7.4 21.1 3.6 0 1081 Full nutrition