https://www.seriouseats.com/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe
This is probably the 7th or 8th time I’ve made this, and I think I’ve come to my favorite variation. The only real changes to the recipe I make are adding an old romano cheese rind and I don’t reserve any of the uncooked tomatoes in at the end (it all goes in at the very start). I can’t recommend adding the fish sauce enough. It makes a huge difference in the final product, and doesn’t taste nearly as rich if you don’t add it.
The last pic is what I did with a small portion of the sauce for tonight’s dinner. Roll out pizza dough, into a rectangle. Add sauce, mozzarella/cheddar/romano/Parmesan and chopped pepperoni. Roll it up, cut it into 6 pieces and cook in a cast iron in the oven until crust is done to your liking. Serve with extra sauce. My dough was stickier than I would have liked, so it didn’t look great, but tasted damn good nonetheless
by Capt__Murphy
3 Comments
My only critique for sauces like this is throwing out the onion, and in this case, the carrot. Take an immersion blender to the sauce after cooking and it’s even better imho.
Love this recipe so much. I freeze it in 1/4 cup portions so we always have sauce on hand
Looks damn good! What brand countertop oven do you use? How do you like it