Kathy's tomato sauce

Kathy makes tomato sauce that our whole family enjoys. It is close to her mom's version, which means it has been handed down and adjusted over time instead of being invented from scratch in one sitting.

We use it for pizza and for what Kathy calls Damn Dip. It is also the dipping sauce we use for our mozzarella breadsticks.

Ingredients

• 6 cans crushed tomato sauce (28 oz cans)
• 1 can tomato paste (15 oz)
• 2 Tbsp fresh minced garlic cloves or jarred minced garlic
• 1 large or 2 small onions, chopped
• 1/3 bunch fresh Italian parsley
• 3/4 oz fresh oregano
• 4 oz fresh basil

Instructions

1. Add the crushed tomatoes and tomato paste to a large pot over medium heat.
2. Add the garlic and onion.
3. Wash the parsley, oregano, and basil in a strainer.
4. Strip the parsley and oregano leaves and add them to the sauce.
5. Rip the basil into smaller pieces and add that too.
6. Once the sauce bubbles, reduce the heat and simmer for 1.5 to 2 hours.

Notes

• Use Italian parsley instead of the curly kind.
• Be careful not to confuse parsley with cilantro.
• Add more garlic or less garlic to taste.
• Rinse the cans with a little water and add that to the pot.
• Find a video of the recipe here.