Recipe? What recipe
There's no 2 batches the same, but, there are some basic ingredients. That said,we make our sauce to be a "cooking sauce". Meaning that it's a base to work with to create other dishes. We use many varieties of tomatoes in the sauce. Yellow heirloom, Mr. Stripy, giant plumb, Better Boy, Cherry Plumb etc. all are peeled and thoroughly drained, smashed and drained again. We do not remove seeds as neither of us has any dietary concerns related to seed consumption. We feel there's too much nutrition lost if the seeds are removed.
So....if you want to make pasta sauce, you'll want to use a food mill to separate the seeds and skins.
Anyway, the basics are:
Tomatoes
Garlic........garlic.......some more garlic and a bit more garlic.
Bell peppers. This year I grew purple and green bell peppers.
Hot peppers. We grow Hungarian , Yellow Cow horn and jalapeño.
Onion
And...the last of the zucchini, chopped.
Fresh basils....yes....basils....I use 3 kinds of fresh basil from the herb garden, Thai, cinnamon and spicy basil, along with fresh parsley and Greek oregano.
Kosher salt and coarse ground pepper
Sugar
Peel, smash and drain the tomatoes. Drain them....smash them.....drain them again then drain them again.
Start the onions, peppers, garlic, herbs, salt and pepper and sugar with olive oil in a big pot. Sweat till translucent.
Add the tomatoes and bring to a slow simmer. Cook it down at least 30% tasting and adjusting seasonings as you go. Mine cooks about 5 hours total.
I can my sauce so I bring it to a temp of 185 and add it to hot, sterilized jars leaving 1/2" head space. I process in a full roll hot water bath for 40- 45 minutes.
We add whatever other ingredients we like for the finished sauce. Cheeses, meats, seafoods etc. and sauté to the finish.
That's what we do anyway.
When I try to explain it, it sounds complicated, when I actually do it, it's a labor of love. It just seems natural. I love to cook......eat.......cook.....eat......cook......e
at.....well, you get the idea
Rg