Uncle Vinnies Spaghetti Sauce Recipes

COUSIN VINNIE'S TOMATO SAUCE

Steps:

• Trim the stems from the tomatoes but leave on the skin.
• Put the tomatoes, unpeeled garlic, peeled onion, and the trimmed carrot in a roasting pan.
• Roast the vegetables at 375 degrees for 20 minutes.
• Turn off the heat and let sit in the hot oven until the vegetables are cool enough to handle, about 1/2 to 1 hour, depending on your oven.
• Squeeze the pulp out of the tomatoes into a large pot and discard the skins. Pour any juice that accumulated in the roasting pan into the pot.
• Put the pot on the stove on medium heat, stirring occasionally.
• Meanwhile, squeeze the garlic cloves out of their skins into a blender, cut up the onion and carrot into large chunks and add them to the blender. Also add the parsley, basil and oregano.
• Blend until smooth, adding some of the measured wine as needed to make the mixture thin enough to blend. Add the spices and blend well.
• When the mixture is ready, add it all to the pot, and add any of the measured wine that is left.
• When the sauce reaches a boil, turn it down to a simmer and let it sit all day, stirring occasionally, or until it reaches the desired consistency.
• For canning: Add one tablespoon of lemon juice to each pint jar, then add the tomato sauce, leaving 1/2 inch of space. Clean the rims, then put on new (unused) flat lids and rings.
• Add the amount of water recommended for your canner into the canner, place the jars in the canner and seal the lid.
• Follow the manufacturer's directions to process at 10 pounds for 15 minutes (for elevations up to 1000 feet). (If you don't have the manufacturer's directions then I strongly suggest you freeze your sauce instead. Following the proper directions is a must for safe canning.) Allow your canner to cool naturally, not by running it under cold water.
• Check the seals on the jars before storing. Any that didn't seal should be refrigerated and used promptly.

GRANDMA MAGGIO'S SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
• Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
• Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.