Wiki source code of Spaghetti sauce

Last modified by Richard Johnson on 2018/08/03 23:13
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1 1 28oz can crushed tomatoes
2
3 1 15oz can petite dice tomatoes
4
5 1 6oz can tomato paste
6
7 1.5 tsp dried basil
8
9 1.5 tsp dried oregano
10
11 1 tsp dried marjoram
12
13 2 tsp ancho chili powder
14
15 1/4 tsp cayenne
16
17 1/4 tsp dried pepper flakes
18
19 1/4 tsp fresh ground black pepper
20
21
22 1/2 tsp salt (test for more, later)
23
24
25 2 tsp anchovy paste (& omit salt)
26
27
28 Combine all in 2-qt saucepan. Bring to simmer, simmer until reduced and thick enough for your purposes (dipping, pasta, pizza, etc.), stirring occasionally. Cover with splatter screen, as the bubbling of the thick mixture makes a mess. Taste and adjust as necessary. Be careful on the peppers - there's a lot here, and it can become the dominant taste. If the sauce becomes too spicy, add parm-reg cheese a tablespoon at a time, stirring until completely blended. The cheese will tone down the pepper somewhat, but add to the saltiness.

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