The Best Tomato Sauce is Sauce Prepared By You!

Tomato Sauce Louise's way is a favorite of ours because it is a process that teaches patience as well as ideas in cooking.

Take for example heating the oil and garlic being careful not to let it burn is a very important step in making tomato sauce from scratch. However, we do not want to scare you off and not try this great tasting food you can call your own.

We want you to know that over cooking and under cooking can mean the difference in a great meal versis a so-so meal, or a taste that is different. The fun part to making this recipe is bringing your children into the mix.

Like you, I prefer my sauce smooth, without seeds, skin, or any other piece that might prove disheartening to the success of your meal.

This sauce and other prepared from scratch sauces require the need to have a food mill that takes the pulp and seeds out of your sauce. So if you do not have one, I suggest you get one (see link at bottom of page).

But getting back to bringing your children into the mix. They can help you in the kitchen straining the sauce. A bit more messy, but who cares, it really can make your children taken an interest in cooking, while you get some great pictures.

Food Mills are easy to maintain and will last you a lifetime. This is a one-time purchase, or if you have a friend that has one, borrow theirs and pay them for the use with a jar of your freshly prepared tomato sauce.

Another way to get one is to pool funds with friends or join a cooking club and share it's use.

With this, we hope you enjoy your home made tomato sauce as much as we do.

• 3-4 tablespoons of Olive oil
• 1 Teaspoon of Garlic powder
• 1 Teaspoon of Sweet Basil
• 1/2 Teaspoon of salt
• 1/4 Teaspoon of pepper
• 1 Tablespoon of sugar
• 2 small cans tomato paste
• 2 Large cans of crushed tomatoes
• 1 Bay leaf

Once the oil and garlic are hot take both cans of the tomato paste and blend them in with the oil and garlic.

Fill the small paste cans with water and add to the mixture of paste, oil and garlic and heat until well blended.

Add the large cans of crushed tomatoes and equally add water, stir and blend.

Add all of the additinal ingredients and turn the heat to a simmer. Stir occasionally and let simmer for 2 to 2 1/2 hours.

Never let the mixture boil.

Adjust heat accordingly. After the 2 1/2 hours of simmering, and over a large bowl, pour mixture gradually into the FOOD MILL then slowly turn the mill to grind all the pulp into the sauce discarding seeds and stems.

You may use the sauce immediately or freeze in containers for later use.

Sauce may be heated at any time.

Great Tomato Sauce Requires Great Italian Pasta!
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