Easy Homemade Tomato Sauce
This homemade tomato sauce recipe has a secret ingredient… and it’s not the tomatoes.
I’m not saying that perfect tomatoes aren’t critical… they are THE MOST IMPORTANT ingredient. But I’ve added a little something else that gives this sauce a subtle layer of umami complexity.
A Parmesan cheese rind.
I’ve always saved (in the freezer) Parmesan cheese rinds to use in soups and stews as they simmer. But the other day I was making tomato sauce and I felt like it needed a little oomph. I dropped in a cheese rind and, viola! Enchantment.
Don’t flinch when you see that I used canned tomatoes. I know most homemade tomato sauce recipes call for fresh tomatoes. That’s great, but I think canned Italian San Marzano tomatoes (the ONLY canned tomato you should use for sauces) deliver a more consistent result.
I added the 4 other (not so secret) ingredients and used my Pauli Cookware to gently simmer the sauce until it was thick and rich with flavor. This recipe makes a lot of sauce, so use some now and freeze the rest!
Easy Homemade Tomato Sauce
prep: 10 minutes
cook: 2 hours or longer
makes about 8 cups of sauce, depending on how long you cook it
you’ll need…
3 cans (28 ounce each) whole San Marzano tomatoes
¼ cup olive oil
6 cloves garlic
1 Parmesan cheese rind
1 tablespoon dried oregano
2 teaspoon salt
let’s get to it…
Chop the tomatoes, reserving the liquid; set aside.
Warm olive oil in a large stockpot over low heat for 2 minutes. Add the garlic and sauté until translucent, 3 to 5 minutes.
Add tomatoes and liquid, Parmesan cheese rind and oregano. Cover, with the lid slightly ajar so steam can escape. Cook for 1 hour, stirring often.
Stir in salt. Cook for 1 hour (or longer), stirring often, until sauce is thick and liquid has evaporated.
Here are a couple of recipes to make with the tomato sauce:
Baked Ziti with Mini Meatballs
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Hi that sauces looks even better today! Thanks for coming by and visiting me today.
You bet… been busy so haven’t posted anything new. Please come back!
I love making homemade tomato sauce. To me, it tastes so much better than store-bought. The jarred kind is always too sweet for me! Thanks for sharing on Hump Day Happenings : )
I like to make a huge pot and freeze it… I totally agree with you about the taste! Thanks for stopping by!
I love this idea. I’ve never done it but I love parm! Pinned this to our Creative K Kids Tasty Tuesday Board. Thanks for pinning up with us.
Thanks for the pin! Let me know if you try this recipe… and make a whole bunch of it so you’ll have some when you don’t feel like cooking!
Wow what a secret ingredient! I want to try this recipe. I have searched and searched for a good homemade and easy recipe! Thanks for sharing!
The cheese adds a saltiness without being SALTY… you know, very subtle and nice. Thanks for stopping by!
brilliant idea! love your recipe – simple and yummy!
Very simple and the house smells heavenly!!! Thanks for saying hey!
brilliant idea 🙂 love your recipe too, simple and yummy!
Brilliant idea to use the cheese rind. Sounds like a fantastic and simple sauce. Great post!
Thanks so much… hope you have a great 4th of July!
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Stopping by From Tasty Tuesdays. I put cheese rind in my homemade broths but it never occured to me to put it in my tomato sauce. I am going to try this. I love it when someone helps the light bulb to go on! Would love it if you would take a moment and come share this evening (Tues 7pm EST) at the Wonderful Wednesday Blog Hop.
Blessings,
Shari
http://puregracefarms.com/2014/06/wonderful-wednesday-blog-hop-79/
Of course I will! Thanks for stopping by!