I know that summer is nearly over when I feel the urge to make this tomato sauce. In my mother’s kitchen, it was a Sunday ritual but not an all-day ordeal. Our family’s traditional red sauce cooks for about an hour, just long enough for the tomatoes to absorb the flavors of the meatballs and sausage.
Ingredients
How to Make It
- One can at a time, empty tomatoes into a blender and briefly puree. Do not liquefy. Transfer tomatoes to 12-quart stockpot. Stir in salt, pepper, sugar, and basil.
- Brown sausage rope in a large skillet over medium-high heat. Remove sausage from skillet and drain on paper towels. Cut into 2-inch lengths.
- Add sausage and meatballs to the stockpot with tomatoes.
- Place stockpot over medium heat and cook sauce for 1 hour, stirring occasionally and carefully, so that meatballs remain intact.
- May be stored in the refrigerator (for up to 3 days) or frozen. Gently reheat sauce over low heat.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 515 kcal Calories from Fat: 216 kcal |
|
% Daily Value*
|
| Total Fat 24 g 69% |
Trans Fat 0.0 g |
Cholesterol 170 mg 57% |
Sodium 2056 mg 34% |
carbohydrates 33 g 25% |
Dietary Fiber 4 g 11% |
Protein 37 g 74% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |