Tomato Sauce for Pizza, Spaghetti, Lasagna, etc.

You may have to divide this recipe down a bit: It makes a bit more than 4 quarts or sauce.

I have been fiddling with this recipe since the early 1980's when my friend Mike Paden showed me how his mother made this type of sauce when he was growing up in Italy. Mike's version, as I remember, just had onion, garlic, salt, oil, tomatoes, and basil. Somewhere over the years, all the other stuff just started appearing in the sauce. Feel free to leave out anything not in Mike's version. You might like it better. (Or experiment with other stuff, like majoram or mushrooms or celery, carrots and/or peppers.)
Before starting, you might want to put some clean jars in the dishwasher with NO soap. Run on a hot cycle. (You can just wash the jars by hand with really hot water.) Part of the plan is to remove the hot jars just in time to add the sauce.

1 large yellow onion (4") or two medium onions - chopped (not too fine, say, 5 mm pieces)
1/2 clump garlic - crush and chop finely the large garlic cloves, throw out the tiny ones
4 Tbsp olive oil
1/8 tsp salt (a generous pinch)

Put into a large cookpot and saute stirring occasionally on medium. I use a wooden spoon. Do not brown (or burn). Cook until transparent.

1 Tbsp oregano (chopped fresh is best, dried flakes works too)
2 tsp black pepper
1 tsp sugar
1 Tbsp salt
1/2 tsp crushed red pepper flakes (like they have for putting on pizza)
2 Tbsp dried Basil flakes

Collect in a small bowl or cup and add all at once to the pot. You only need to carefully measure the salt. Stir constantly for about 30 seconds. You should smell the spices.

1 gallon crushed tomatoes (I get this at Costco) It might work with diced or whole tomatoes.
1 large can tomato paste (or 2 small cans)
1 cup dark red wine (I have tried and approve both cabernet savignon and merlot among others. Use a drinking wine.)

Pour into the pot. Bring to a boil on medium. Reduce heat and simmer, covered about 20 minutes.

1/2 cup fresh loose Basil leaves.

(Yes, there is even more basil.) Measure and then remove woody stems and chop coarsely. After chopping it will be around 3 or 4 Tbsp) If you don't have fresh Basil add 2 more Tbsp dried Basil flakes. (You can also freeze fresh Basil leaves and use them. Frozen and chopped would be 3 or 4 Tbsp.)

Add to pot, stir in and simmer for 5 minutes.

Taste and adjust spices. The taste is going to depend on the strength of the spices, the sweetness of the wine and the flavors of the specific onions, garlic and tomatoes you used.

• If it is at all bitter, try adding another tsp or two of salt.
• If you want more basil flavor, you can add more.
• If the garlic flavor is weak add garlic powder (NOT garlic salt) a half-tsp at a time, stir, retaste and add more garlic if needed. Note that the garlic powder flavor intensifies over time so you might add more garlic powder if you are going to eat the sauce immediately and a bit less if it will sit over a few hours.
• Now and then I add more sugar if it's sour.
• Add crushed red pepper to give it a bit more kick if you wish (this flavor doesn't manifest itself right away so just trust your feelings and guess).

Usually that's all you need to adjust.

If you adjusted the basil or garlic let it simmer 5 more minutes. Otherwise, you are finished cooking.

I then ladle the sauce into glass canning jars fresh from a no-soap machine dishwashing on hot. Fill to within 1/8 inch of the top. Wipe the threads and rim clean ... very clean. Seal each jar with a lid and ring. (I don't always use new lids but the rubber part needs to be pliable.)

Let the jars cool before putting into the refrigerator. The sauce seems to keep for around 6 weeks if kept refrigerated. It will get a discoloration at the top of the jar when it ruins. (I can't say how safe it is but sometimes a process a jar for 20 full minutes in boiling water and use a new lid. By doing this, the jar seems safe outside the refrigerator for a week or so or until you open it. Refrigerate after opening.) Without processing in boiling water, put the jars into the refrigerator within, say, 8 hours. There is no rule but if you put them in the fridge too hot, it makes the refrigerator warm inside, possibly spoiling other food and running up your electric bill. If you wait too long ... well its not a good idea to leave food on the counter for too long.

How to use this sauce:

Warm it up and serve over cooked pasta of any sort. Spaghetti works well. You can fry some hamburger meat or meat balls to serve over the top as well but vegi works too. (You may need to thin it with a little water.)

Use in lasagna recipes where they ask for tomato sauce.

Use to make your own pizza. Buy or make a crust. Spread a thin layer of sauce over the bread. Cover that with cheese and add any toppings you like. Cook at 400 F for 5 - 10 minutes until it looks like a pizza should. If it starts burning, turn the heat down to 375 F (or take it out and eat it).