Tomato Sauce

ANyone have any really good homemade recipes for simple marinara sauce?
I am sick of the jarred sauces, nothing ever seems to taste good to me or DH.

Dh loves MIL's sauce, but I dont care for it, and dont want to ask for the reciepe, just as a "Start" she'll probably leave the most important part out

If you wouldn't mind sharing, I would appreciate it also, could you share the "rules" with freezing it, what do I put it in, how long can I freeze it for.

Thanks

Re: Tomato Sauce

im NO chef but i whipped up a simple light sauce and put it on chicken cutlets last night
its not worthy of freezing but definitely yummy and cooks in 10 monites. its a modern version of sauce and 100% fresh

2 tbl olive oil
1/2 cup chopped shallots
1/2 cup chopped basil
1 pint of cherry tomatoes, halved

heat olive oil on med high heat- add shallots, basil and tomatoes and salt and pepper to taste...cook about 10 minutes and smoosh tomaoties with a fork as they soften...let simmer on low for a few minutes more. taste yummy with fresh parmigana cheese over pasta

Message edited 9/12/2006 3:11:08 PM.

Re: Tomato Sauce

I used canned crushed tomatoes when I am making a large batch to fresh

(I like Contadina or Redpak)

I chop 4 or 5 gloves of garlic and a small onion, sautee in olive oil. after it becomes fragrant, I add the tomatoes. I let that cook down for an hour or two, stirring occassionally. after that, I start adding herbs. I use fresh and dried oregano and basil. I also add wine (white or red, whatever is left over) crushed red pepper, and parmagiano reggiano to my sauce. salt to taste. I also add a bit of sugar if it's too tart. sometimes it's not needed though, especially if I use the wine. sauce also tastes bests when it sits for a day.

all of my add-ins are to taste I never take the time to figure out or write down the amounts of stuff I am putting in, so I apologize.

if I am doing a meat sauce, I try to use pork chop bones (saved from another meal) and I add those in right away with the garlic and onions...

to freeze it, I let it cool all the way down, then put it in plastic tupperware. it stays pretty well.

give it a try. HTH

Re: Tomato Sauce

Sautee onion and garlic. Add 2 cans crushed tomatoes and some paste to thicken. Add chopped or torn fresh basil, salt and pepper. Somtimes I also sautee celery and carrot with the onion and garlic. Simmer for anywhere from 30 minutes to two hours, but the longer the better. Add a teaspoon of sugar to reduce acidity if needed.