take tomatoes and quarter (or half if they're romas or other plum-types) Chuck all the tomoatoes into a large stockpot. Simmer for 30 minutes, or untill they can all be mashed up.
Run them through a food mill, and store the juice in some other container.
Sautee or sweat (i'm not sure which is best, i sweated last night) your onions, garlic, tomatoes, hot sauasage, whatever you want to add for flavorings in a pot that will fit all of the tomato juice in it (I usually have to re-use my stockpot).
Add tomato juice, and a bay leaf or two and your other herbs. Simmer untill the sauce is as thick as you want it. Yesterday, it took us around seven hours. Stir every half hour or so.
As AB says, your paitence will be rewarded.
I think I heard somewhere that it was best to wait and add the basil right at the end, so that's what I'll usually do. My bay leaves, thyme and oregano get simmered in with everything else, though.
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timeasmymeasure
no subject
Date: 2005-08-29 04:22 pm (UTC)What I do is this:
take tomatoes and quarter (or half if they're romas or other plum-types)
Chuck all the tomoatoes into a large stockpot. Simmer for 30 minutes, or untill they can all be mashed up.
Run them through a food mill, and store the juice in some other container.
Sautee or sweat (i'm not sure which is best, i sweated last night) your onions, garlic, tomatoes, hot sauasage, whatever you want to add for flavorings in a pot that will fit all of the tomato juice in it (I usually have to re-use my stockpot).
Add tomato juice, and a bay leaf or two and your other herbs. Simmer untill the sauce is as thick as you want it. Yesterday, it took us around seven hours. Stir every half hour or so.
As AB says, your paitence will be rewarded.
I think I heard somewhere that it was best to wait and add the basil right at the end, so that's what I'll usually do. My bay leaves, thyme and oregano get simmered in with everything else, though.