1 (28oz) can plum tomatoes (San Marzano region work best)
1 can tomato paste
1 1/4 teaspoon salt
1/8 teaspoon black pepper
1 shake of red pepper flakes
3 big basil leaves
2 garlic cloves, chopped
4 tablespoons freshly chopped parsley
Instructions
Blend plum tomatoes in blender until liquidy, put in a good sized
pot that has a lid
Add tomato paste to pot, stir it well to break it up a bit
Add 2 cans of water (use tomato paste can)
Add basil, salt, black pepper, and hot pepper
Put the garlic and parsley aside, you'll need them once the
meatballs have been added to the sauce
After adding meatballs, garlic, and parsley, put lid on (a bit off-
centered to let some air in), and cook for 2 1/2 hours, stirring every
30-45 minutes
Originally Submitted
1/22/2011
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