Homemade Italian Red Sauce

Ingredients and Weight:

• 28 oz canned tomato puree
• 2 tbsp extra virgin olive oil
• 1 small onion, chopped (about 1/2 cup)
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and sugar to taste
• 1 bay leaf

Preparation Time:

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a large saucepan or Dutch oven, heat the olive oil on medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Stir in the tomato puree, oregano, red pepper flakes (if using), bay leaf, and season with salt and sugar.
5. Bring to a boil, then reduce heat to low and let it simmer for 40 minutes, stirring occasionally.
6. Remove bay leaf and serve over pasta, pizza, or as a dipping sauce for bread.

Nutritional Information: (Please note that the nutritional information provided below is an estimate and may vary depending on the exact ingredients used.)

• Calories: About 200 calories per serving (assuming a ½ cup serving size)
• Fat: 8g
• Carbohydrates: 28g
• Protein: 4g

Dish Characteristics:

• This Homemade Italian Red Sauce is rich in flavor and texture.
• The combination of tomato puree, oregano, and bay leaf gives it a classic Italian flavor.
• It can be served as a base for various dishes like pasta, pizza, or even as a dipping sauce for bread.

User Comments:

1. "This sauce is so flavorful! It tastes like something you would get in an Italian restaurant."
2. "I love how easy it is to make. It's a great dish to make ahead and have on hand for quick meals."
3. "The red pepper flakes give it a nice kick. I highly recommend adding them."

Special Precautions and Tips:

• Use a good quality canned tomato puree for best results. Avoid using tomato sauce as it may have a different texture and flavor.
• Adjust the seasoning according to your taste. Start with small amounts of salt and sugar and add more if needed.
• The sauce can be made in advance and stored in the refrigerator for up to a week or frozen for longer storage. Reheat before using.