This is my favorite "gravy" as the Italians call it. My grandma cans tomatoes from her garden and I use them to make this sauce. I wish everyone had a grandma like mine, but I know that's not the case :) I highly recommend to use fresh tomatoes, but ONLY when they're in season. Otherwise, whole canned tomatoes are the best option. Buy the regular sodium kind, I've never had good luck with low sodium canned tomatoes.
1/4 cup extra virgin olive oil
1 large sweet yellow onion, diced
1 tablespoon garlic, chopped
1 tablespoon kosher salt
1/2 teaspoon black pepper
3 tablespoons Italian seasoning blend
2 teaspoons Oregano
1- 18 ounce can tomato paste
3- 29 ounce cans whole tomatoes (OR 12 cups chopped fresh tomatoes)
1 cup water
2 teaspoons apple cider vinegar
1/4 cup sugar
In a large stock pot, saute the onions, garlic, salt and pepper in the olive oil until soft, about 5 minutes. Add the seasoning and oregano, cook until fragrant. Add tomato paste and cook for 1 minute. Add tomatoes, water, vinegar and sugar.
Simmer on low for 2-4 hours (the longer the better. I usually simmer for 2 hours with the pot covered and 2 with the lid off.
Puree sauce in batches in a blender. Season with additional salt and sugar to your taste
You can freeze this sauce in a plastic bag and it keeps really well.
To finish sauce for other dishes:
A little more sugar makes it perfect for pizza.
Red pepper flakes are good in sauce for spaghetti and chicken for a spicy sauce.
Fresh chopped basil for pasta.
Blend in some roasted red peppers for a great sauce for stuffed shells.
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