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Tomato Sauce

Use to make Meatballs Tony's Way from "The Frankies Spuntino Kitchen Companion and Cooking Manual," by chefs Frank Falcinelli and Frank Castronovo.

  • Yield: Makes about 3 quarts

Source: The Martha Stewart Show, January 2011


  • 1 cup olive oil
  • 13 cloves garlic
  • 4 (28-ounce) cans whole peeled Italian tomatoes
  • Large pinch of crushed red-pepper flakes
  • 2 teaspoons fine sea salt, plus more as needed


  1. Heat olive oil and garlic in a deep saucepan over medium-low heat, stirring occasionally, until garlic is deep golden brown and fragrant, about 10 minutes.

  2. Meanwhile, pour tomatoes into a large bowl and pull the firmer stem end from each tomato and discard along with any basil leaves that may be packed into the can. Crush tomatoes using your hands; set aside.

  3. Add pepper flakes to saucepan and cook for 30 seconds. Add tomatoes and salt; stir to combine. Increase heat to medium and gently simmer, stirring occasionally, until thickened and reduced by a little more than half, about 2 hours.

  4. Season sauce with salt and remove from heat; let cool.

Cook's Notes

Freeze for up to 3 months.


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