The Best Tomato Sauce This Side of the Old Country

Looking for the best tomato sauce this side of Italy? Ready to be the talk of your next Italian meal? Start with a great sauce. Everyone will rave as you use this sauce for spaghetti, lasagna, chicken or veal parm, etc. Its easy to make and will impress everyone who tries it!

Ingredients:

• 12 cloves of garlic cut very thin or 6 Tablespoons of Minced Garlic
• Extra Virgin Olive Oil
• 6 cans Crushed Tomatos (I use Jersey Fresh which are available on Amazon)
• 4 Whole Tomatoes stems removed
• 1 Pepperoni Stick
• 1 Large Onion finely sliced
• 1 1/2 cups Sugar
• 12 6 ounce cans Tomato Paste
• Fresh Basil
• Dried Basil (to taste)
• Oregano (to taste)
• Thyme (to taste)
• Kosher Salt (to taste)
• Fresh Ground Black Pepper (to taste)
• 3 Bay Leaves

Directions:

1. In a large stock pot slice pepperoni into thirds then cut thirds length wise. Cook in olive oil on medium heat until both sides look cooked (they turn orangish – see picture above)
2. Add garlic and onions with the pepperoni and olive oil and cook on medium heat until onions are translucent.
3. Add:
   1. Crushed Tomatoes
   2. Fill 3 of the crushes tomato cans with purified water and add
   3. Tomato Paste
   4. Sugar
   5. Basil to taste
   6. Oregano to taste
   7. Thyme to taste
   8. Salt and Pepper to taste
   9. Add Bay Leaves
4. Cook on low heat for 5 or 6 hours stirring every 30 minutes.
5. Remove Bay Leaves and Pepperoni
6. Freeze any sauce not to be used within a week in mason jars.

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