Tomato Sauce 1965 (Italian) Recipe

Name: Tomato Sauce 1965 (Italian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, diced; 4 garlic cloves, minced small; 2 tablespoons olive oil; 1 teaspoon oregano; ⅛ teaspoon fennel seed; 1 teaspoon salt; 28 ounces crushed tomatoes; 28 ounces water; 18 red chili pepper flakes (optional); 1 tablespoon dried parsley

Servings: persons

1 small onion, diced
4 garlic cloves, minced small
2 tablespoons olive oil
1 teaspoon oregano
⅛ teaspoon fennel seed
1 teaspoon salt
28 ounces crushed tomatoes
28 ounces water
18 red chili pepper flakes (optional)
1 tablespoon dried parsley

1
Place oil in large pot, add the onion garlic fennel, chili flakes, parsley and oregano.
2
Saute until soft.
3
Add the crushed tomatoes, salt and the water.
4
Turn to simmer and allow to cook until thickness desired.
5
Note if using meat bones, I brown them first in the oil leave in the pot and continue.
6
Also if adding meatballs, I add them about half hour or so of cooking the sauce, and I add them raw or browned.
7
I use this for pasta, or pizza as my general red tomato sauce.
8
I also add more oregano and oil towards the end of cooking you could add basil also same amount, (but I am not a basil fan for some reason).

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small onion, diced, 4 garlic cloves, minced small, 2 tablespoons olive oil, 1 teaspoon oregano, and more.

Yes, Tomato Sauce 1965 (Italian) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Sauce 1965 (Italian)

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