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that the tomatoes, onion or garlic don't burn, stir occasionally. Be mindful, it's easy to walk away and end up burning your sauce!

Now, some people like to stop at this point and use this as a light, fresh tasting tomato sauce for pasta or vegetables or chicken; especially good when the weather is warm! Otherwise, continue on for the rest of this recipe...

3. Add three cans of tomato paste, PLUS two cans of water for each can of tomato paste used. TIP: After emptying out each can of paste into your pot, fill the emptied can with the water- in this way you get all the paste out of the can.

4. Stir and continue cooking on low heat. Add salt (sea salt if you want) and freshly ground black pepper. Add fresh (or dried) oregano and basil too. The amount used varies according to your individual taste, but approximately one or two teaspoons will suffice. The taste is always stronger when using fresh herbs, so be careful you don't over do! You can stop here for a meatless sauce, letting the sauce simmer for about 30 minutes more. If you want to add meat to the sauce, now is the time to prepare it.

Preparing the Meat For Your Homemade Italian Tomato Sauce

In a large bowl, mix two pounds of lean hamburg in a large bowl, with:
1/2 teaspoon of salt

1/2 teaspoon of pepper

approximately 1 teaspoon of garlic, fresh minced, jarred minced or garlic powder

approximately 1/2 teaspoon of dried or fresh parsley

1/2 cup of grated Parmesan cheese

Then:

1. Add three eggs

2. Wet three slices of day old white bread with just enough water to make them wet but not soggy, and crumble them up. Add this to the bowl, and mix it all up with your (clean!) hands, mixing lightly-don't over mix.

3. Form meatballs, a little bigger than a golf ball (but NOT quite as big as a tennis ball!)Just make sure they are all uniform in size, so they will finish cooking up evenly in the simmering sauce.

4. Add about 1/2 inch of olive oil to a heavy skillet, and heat up the oil. When hot, add meatballs and saute, turning them to brown all over. When lightly browned, add them to the pot of tomato sauce and let simmer for about two hours.

5. Instead of meatballs, (or in addition to them!) you can also brown Italian sausages and medium-sized chunks of pork loin, and add them to your simmering pot of tomato sauce to finish cooking. Also, you may want to add slices of pepperoni to your sauce, but don't brown them; just add them to the pot...if there's room!

Buon appetito!

Learn more about this author, Debora Chaves.
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