A building-block recipe! Start with this basic sauce and add the variations of your choice.
4 T. olive oil
2 cups chopped onions
6 to 8 cloves garlic, minced
Heat oil in a large, heavy-bottomed pot. Sauté onions and garlic until translucent.
2 (28 oz.) cans tomatoes (or 6 cups chopped fresh tomatoes)
Stir in tomatoes and continue to simmer. (If using canned tomatoes, drain and reserve juice; chop tomatoes coarsely and add to onions. Simmer 15 minutes, then add juice and continue cooking.)
2 to 3 t. dried crumbled hot chilis
1 bay leaf
2 T. dried basil
1 T. dried oregano
salt and pepper to taste
a very small dash of something sweet
dash of Worcestershire sauce
2 slices (¼˝ thick) fresh ginger
Add seasonings to tomato sauce and stir well. Add any variations from the list below; stir well and simmer. Continue to simmer over medium low heat for 30 to 90 minutes, stirring occasionally. The longer it simmers, the better the flavour. Be careful not to scorch the sauce. Remove and discard bayleaf and ginger slices.
VARIATIONS:
1 large green pepper, chopped
1 bunch green onions, diced
2 cups sliced mushrooms
½ cup pitted olives
½ cup chopped sun-dried tomatoes
1 large carrot, peeled and diced
2 cups zucchini, diced
½ cup wine or sherry
a handful of minced fresh herb (basil, dill, oregano, or parsley)
Serve sauce warm over pasta or in casseroles, etc. Or cool and freeze in plastic containers for easy meals ahead.