I use this sauce in lots of different things I cook
- Carbohydrate 17.8859374615848 g
- Cholesterol 16.4515625 mg
- Fat 8.16743436028494 g
- Fiber 4.87715467963267 g
- Protein 4.66080656025372 g
- Saturated Fat 4.04911045210656 g
- Serving Size 1 1 Serving (447g)
- Sodium 131.640614215457 mg
- Sugar 13.0087827819521 g
- Trans Fat 0.699488866565964 g
- Calories 152 calories
Step-by-step
- I usually double this
- Heat big stock pot and add garlic, onions, and oil.
- Cook until onion is clear.
- Add remaining ingredients except butter and salt and pepper.
- Simmer for four hours.
- Add the remaining ingredients.
Unlike a quick Neapolitan coulis made with raw tomatoes and a fleeting fifteen-minute simmer, Sicilian red sauces frequently lean into heavy aromatic foundations and extended reduction times. Historical records from the Mediterranean trace this technique to preservation methods used before refrigeration, where long cooking drove off excess moisture and concentrated natural sugars. Olive oil and butter combine here to bridge two culinary traditions: the southern coastal preference for plant fats and the northern inclusion of dairy. Simmering this mixture for four hours transforms the chopped and crushed tomatoes into a cohesive, velvety base.
Achieving the Proper Texture
Water content dictates sauce consistency, making evaporation critical during the extended simmer in a stockpot. Crushed tomatoes release massive amounts of liquid, which must reduce gradually over low heat to prevent scorching at the bottom of the vessel. Fat distribution relies on temperature control; adding butter at the very end rather than the beginning stops the milk solids from separating and browning too heavily. Chop onions uniformly to 1/4-inch pieces so they soften evenly alongside minced garlic without burning during the initial sauté phase.
- Stir every 15 minutes during the final hour of simmering to prevent settling solids from scorching.
- Lower the burner heat immediately if the surface bubbles violently, as excessive boiling breaks the emulsion of the olive oil and butter.
- Cool leftovers completely within 2 hours before transferring containers to the refrigerator for storage up to 5 days.
