This recipe for Italian Tomato Sauce is a recipe that Jack has been working to perfect over the last few years. For Jack, a good Italian tomato sauce is a very personal thing and it brings back fond memories of his childhood. To this day, he clearly remembers the amazing smells coming from the pot of tomato sauce that was always cooking on the stove anytime he visited his Italian grandparents. He’s been working hard to recreate that wonderful memory in our own kitchen!
There are so many different ways to make an Italian Tomato Sauce and depending on whom you ask – and where their family originally came from – you will find different family recipes. Some use different types of tomatoes, some with or without meat, some cooked for a long time giving the sauce a deep, rich taste and others cooked for just a short time for a light fresh taste. Some families even refer to their Italian tomato sauce as “Sunday Gravy.”
Originally inspired by a version of Italian tomato sauce that he grew up with, Jack credits his Aunt Mary for this recipe, plus some additional influences from the sauce that Jack’s father used to make. For this recipe, we used some San Marzano Pomodoro tomatoes that Jack grew in our garden last summer and canned. However, if fresh tomatoes aren’t available, we think some of the best San Marzano Pomodoro canned tomatoes are made by Cento and Pastene and both brands are readily available at most local grocery stores.
Update: For information on how to can tomato sauce, we suggest that you visit the Ball Canning website here. Here is another interesting link about canning tomato sauce which suggests that the pressure cooker method be used to ensure safe canning of any homemade tomato sauce. Alternately, freezing homemade tomato sauce may be another option for long-term storage.
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