I found this recipe way back in the early 70's when I was in college... made me feel like a real cook when I didn't have a clue what I was doing...... always made a GREAT sauce and it was lots of fun.
Put your apron on and go experiment, you can't mess this one up!
Cook – 1/2 chopped onion & a clove or two or minced garlic in a little olive oil
Add – one 16 oz. can of tomatoes ( whole or stewed)
Pour: in one 15 oz can of tomato sauce or puree OR one 6 oz can of tomato paste thinned with one cup water
Add: Another cup of liquid (plain water or dry red or white wine)
Season: with 1 tsp of salt and 1/8 tsp pepper
Add: About 1/2 tsp of one or two crushed dried herbs ( oregano, basil or thyme )
Toss: in a bay leaf
Tone: Down the harsh tomato taste by adding a couple teaspoons of sugar
Add: Some crushed red pepper or bottled hot pepper sauce or cayenne pepper if you like your sauce spicy
Toss: In a handful of celery, or a bit of parsley if you have some
Add: A cup or two of tasty "extras" like pepperoni or mushrooms, olives, ripe olives etc
Simmer: uncovered 3/4 to 1 1/2 hours or till the thickness you want.
Makes 4 cups.
