See more
Community Recipe
from [Mo Bailey]
Italian Red Sauce

Italian Red Sauce

  • Yield: 1 serving


  • 4 can(s) San Marzano Tomatoes
  • 1.5 Yellow or white onion Sllced
  • 4-6 clove(s) Garlic Minced
  • To taste Dried Oregano
  • 4 Dried Bay Leaves
  • To taste Dried Basil
  • To taste Dried Parsley
  • To taste Kosher Salt
  • To taste Black Pepper
  • To taste Crushed Red Pepper Optional
  • 1 package(s) Sliced Mushrooms Optional
  • To taste Red Wine Optional
  • To taste Tomato Paste Optional
  • To taste EVOO
  • To taste Butter Optional
  • 2-3 bunch(es) Fresh Basil Chiffonade


Coat large Sauce Pan w/ EVOO. Take all of whole tomatoes out of each can & crush w/ hands or blend in blender. Put in Sauce Pan. Place remaining liquid in pan as well. Turn Sauce on low stirring often. Add Dry ingredients. In a Sauté Pan sauté onions in just enough EVOO & Butter to coat pan ( S&P) let cook on med @ 4 min add garlic cook til slightly brown 1-2 min then splash in enough wine to cover onions & garlic & cook down 1-2 min. Remove & place in Blender if you like smooth sauce. If you like more rustic just add 2 sauce. After onions & garlic blended stir in 2 Sauce. If using mushrooms prepare sames as onion/garlic. If U need 2 sweeten sauce use tomato paste also sauté for a min or 2 w/ or w/o wine. Bring 2 a boil slight boil reduce 2 simmer. Stirring often. When done fish out bay leaves & finish w/ fresh basil.

Go to full version of

Italian Red Sauce recipe