PA Baker
Master Chef
While I was rummaging around in my freezer last night, I came upon my last bag of fresh tomatoes from this summer . So, it's time to start thinking about tomato sauces with canned tomatoes. This is one of my favorites for a basic sauce. It's great for meatballs.
Mom’s Best Spaghetti Sauce
The trick in this sauce is baking soda, which takes the “edge” off the tomatoes. Do not taste the sauce right after adding it though!
4 (14.5 oz) cans stewed tomatoes
2 (15 oz) cans tomato sauce
4 (6 oz) cans tomato paste
3 c water
4 c fresh sliced mushrooms
2 onions, chopped
4 cloves garlic, minced
1 Tbsp plus 1 tsp white sugar
¼ c chopped fresh basil
Salt and ground black pepper to taste
2 pinches baking soda
¼ c grated Parmesan cheese
Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan into the sauce.
After the sauce is fork consistency, stir in Parmesan cheese. Watch to make sure the cheese doesn’t burn. Taste sauce. If too tangy or acidic, add another pinch of baking soda and simmer another ½ hour.
Cool, cover, and refrigerate overnight. The next day, reheat and serve.
Mom’s Best Spaghetti Sauce
The trick in this sauce is baking soda, which takes the “edge” off the tomatoes. Do not taste the sauce right after adding it though!
4 (14.5 oz) cans stewed tomatoes
2 (15 oz) cans tomato sauce
4 (6 oz) cans tomato paste
3 c water
4 c fresh sliced mushrooms
2 onions, chopped
4 cloves garlic, minced
1 Tbsp plus 1 tsp white sugar
¼ c chopped fresh basil
Salt and ground black pepper to taste
2 pinches baking soda
¼ c grated Parmesan cheese
Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan into the sauce.
After the sauce is fork consistency, stir in Parmesan cheese. Watch to make sure the cheese doesn’t burn. Taste sauce. If too tangy or acidic, add another pinch of baking soda and simmer another ½ hour.
Cool, cover, and refrigerate overnight. The next day, reheat and serve.