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Romagnoli Tomato Sauce Recipe

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This recipe for Romagnoli Tomato Sauce is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cloves garlic, finely chopped
2 - 3 Tbsp. olive oil, enough to cover bottom of pan
3 Tbsp. Italian basil (e.g., not sweet basil)
1 cup Italian flat-leaf parsley, finely chopped
2 tsp. salt
2 (1 lb. 12 oz. each) tall cans whole tomatoes, chopped
2 (1 lb. 12 oz. each) cans Progresso tomato puree
1 Tbsp. sugar (optional)
1 Tbsp. baking soda (optional)
1 cup dry sherry (optional)
Directions:
Directions:
Sauté garlic in olive oil.
Add and mix in the remaining ingredients.
Boil for ˝ hour. Taste and if bitter, add 1 Tbsp. of sugar. Lower heat to simmer for 2 hours (approx.), stirring occasionally. Taste again and if acidy, add 1 Tbsp. of baking soda. Taste again. If okay, add 1 cup dry sherry (optional).
Simmer until desired thickness is achieved.

Variation: Add meatballs prior to serving.
Number Of Servings:
Number Of Servings:
15 - 20 servings
Preparation Time:
Preparation Time:
2 - 3 hours
Personal Notes:
Personal Notes:
Tomato sauce may be stored and frozen.

 

 

 

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