Salsa Di Pomodoro

Name: Salsa Di Pomodoro
Ingredients: 1 tablespoon olive oil; 1/4 cup onions, chopped or 1 tablespoon onion powder; 1 garlic cloves, minced (to taste) or 1/4 teaspoon garlic powder (to taste); 16 ounces tomato paste; 3 cups water; 2 teaspoons salt; 1/4 - 1/2 teaspoon pepper; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 bay leaf; 2 teaspoons sugar; 3 tablespoons dry red wine (optional)

12 ingredients

6 steps

Ingredients

1 tablespoon olive oil
1/4 cup onions, chopped or 1 tablespoon onion powder
1 garlic cloves, minced (to taste) or 1/4 teaspoon garlic powder (to taste)
16 ounces tomato paste
3 cups water
2 teaspoons salt
1/4 - 1/2 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
2 teaspoons sugar
3 tablespoons dry red wine (optional)

Directions

1

Saute onions and garlic in olive oil over medium heat.
2

Add the rest of the ingredients. Add meatballs if you wish at this point.
3

Bring sauce to a boil. Simmer 2-3 hours to mix the flavors.
4

NOTE: This can also be made by placing everything in your slow cooker and simmering all day. This is how I made it. I would recommend sauteing the onions and garlic first. A triple batch filled my BIG (6 qt, I think) crockpot.
5

TO FREEZE: Let sauce cool to room temperature, then pour into a labeled freezer bag. Seal, trying to get rid of as much air as possible in the process, and freeze flat. You can freeze with meatballs in or without.
6

TO REHEAT: Thaw overnight in the fridge, or in the microwave, or in a bowl of warm water (still sealed in the bag), or just dump in a crockpot or pot on the stove frozen and warm gently.