Tips for Making a Great Italian Tomato Sauce

Published : 01/09/2018 12:24:23
Categories : Extra Virgin

 Tips for Making a Great Italian Tomato Sauce

Making your own tomato sauce is natural with no added preservatives or colours. It is so healthy and the flavor is phenomenal. It is best to buy tomatoes when they are at their peak in season. They are much cheaper to buy, easier to find and most important of all more flavorful. There is no comparison to commercially store-bought tomato sauce. It is such a versatile product which can be used in your everyday home cooking and the flavors of your food will be at the highest of standards.

Ingredients (it is enough to make two large pans of lasagna - or 10 to 12 servings of spaghetti):

  •          3 - 28 oz cans of plum tomatoes (whole) - use San Marzano if you can find them. If not, Hunts will do. (I will write an article on San Marzano plum tomatoes later and try to point you toward the real thing.)
  •          Water as directed
  •          1 pinch of baking soda
  •          1 teaspoon black pepper
  •          2 teaspoons sugar
  •          1 teaspoon salt
  •          1 teaspoon dry oregano (or equivalent fresh). Although fresh is generally best, it does not have much impact on the taste of this sauce so I suggest dry.
  •          1 teaspoon dry basil (or equivalent fresh). Same here - you don't need fresh.
  •          2 fresh garlic cloves diced
  •          1 pound fresh button mushrooms cut
  •          3 to 4 pounds of mild Italian sausage
  •          9 - 6 oz cans of tomato paste (I typically use Hunts)

Important matters

I have already mentioned the importance of the sausage, but there are two other things that help to make this a superb sauce. The pinch of soda takes away the acidic flavour that can come from tomatoes. But be careful not to use too much. I made that mistake one time and it ruined the sauce - just one pinch. The other thing is to not take shortcuts on the cooking time. It is essential to cook on medium heat for 4 hours. The bottom of the pan will collect some burned sauce - for God's sake, don't scrape this off the bottom. I also made that mistake one time and the sauce tasted burnt obviously. Stir about every 10 to 15 minutes and don't worry about some sauce clinging to the bottom of the pan.


Preheat oven to 350 degrees F. Place 3 cans of the entire plum tomatoes in a large stainless steel pot. Crush the tomatoes. Fill each can with water and add that to the pot. Add the tomato paste along with one can of water per tomato paste can (I like to use hot water so I can get the last bit of paste left in the can to dissolve). Add all the spices and the mushrooms and cook on medium heat for 4 hours. Meanwhile, spread the sausage out in a baking dish and place in the oven to cook for 30 minutes or until it begins to brown. Once the sausage is finished, cut the links into about 1 inch long pieces and add all of them to the pot. They should cook at least 3 hours in the sauce.

Finishing up

Once the tomato sauce has cooked for 4 hours, remove the sausage with a slotted spoon. You can store the sauce in the refrigerator until needed or bottle to preserve.

Tomato sauce cutrera Italy is an essential ingredient in any Italian kitchen for cooking their famous delicious sauce used in spaghetti, lasagna, ravioli, cannelloni and pizzas. Enjoy!


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