2 tbsp butter
2 onions
6 garlic
6 cans whole Italian tomatoes 14 oz cans of real San Marzano
2 tbsp sugar substitute 1 carrot shredded
2 tbsp tomato paste Italian triple concentrate
2 tbsp Italian herbs increase based on preference
Melt the butter and the olive oil in a large heavy bottomed sauce pot. When all the butter is melted, add the onions and garlic, salt well, and saute over medium heat for about 7 – 8 minutes, until the onion rings begin to lose their shape and soften. Add the canned tomatoes (with their juices) and bring to a simmer. When at simmering, reduce the heat and maintain a slow simmer for about two hours, stirring frequently. Add the sugar, tomato paste and Italian herbs (if using dried herbs add now, if using fresh, add about 10 minutes before blending), stir well, and continue to simmer for about another hour. Let the sauce cool a bit, then using a hand-held blender, puree until smooth. Recipe Notes: Tomatoes? Ideally whole peeled tomatoes. Typically used are real San Marzano tomatoes. You could just as easily use fresh garden tomatoes. Sugar? Firstly, this is a Sicilian tomato sauce and yes sugar. The small amount of sugar added to this large batch of tomato sauce helps enchance the tomatoes natural sugars and balance the acidity in the tomatoes. Carrots? Yes, you can substitute the sugar for a single shredded carrot.