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Making a good tomato sauce is some what of a skill, but it is rather simple to make. Once you make it, you can start adapting seasoning to suit your taste buds.

First you need to decide if you are going to use fresh tomatoes or canned tomatoes.
Either of these are good, but you must use Roma tomatoes if canned, and plum tomatoes if fresh. Here is the recipe that your family will have you making from now on for tomato sauce.

Tomatoes -
If using canned - USE 2 cans whole roma tomatoes in tomato sauce
If using fresh - USE 3 lbs of whole plum tomatoes with the skins peeled - To easily peel tomatoes, drop them into boiling water for a minute, then remove and the skin will peel right off.

If using fresh tomatoes, you'll also need 1 small can of tomato puree and 1 1/2 cup of water - possibly little more.

2 Cloves Chopped Fresh Garlic

1/8 cup Olive Oil

Splash of Wine Optional (You can use Red or White)

1 1/2 Teaspoons of sugar

8 Fresh basil leaves, cut into strips

Salt & Pepper to taste

In a large pot, put in olive oil & let it heat on medium high heat. Add garlic and cook a minute or so - until fragrant not brown - stirring constantly. Add tomatoes and break up with a wooden spoon. Splash with a little of either white wine or red wine if you'd like. At this point, if you are using fresh tomatoes, add the paste and 1 1/2 cups of water, sugar and the basil, salt & pepper. Stir well & let simmer for at least 20 minutes stirring occasionally, and checking to see if you need to add water if the sauce gets too thick.

To really make the sauce better, it is best to saute some Italian sweet & hot sausages in another skillet and then put sausages in the sauce and continue cooking for at least 2 hours, adding a little bit of water if necessary when stirring sauce while its simmering. This tastes great!

This is a great sauce that's easy to make, that goes well over pasta, or on homemade pizza, and is even better with the addition of meats. Enjoy this tomato sauce - it is scrumptious.

Learn more about this author, Michele Mylan.
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