There is no doubt that this pie is the most sinfully scrumptious ever. The truly distinctive aspect is the crust! About 35 years ago, it came from a restaurant in La Cienga, California.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
Ingredients
- ½ cup olive oil
- 1 large onion, minced
- 3 cloves garlic, minced
- 2 (32 ounce) cans crushed diced tomatoes
- 4 cups water
- 1 (16 ounce) can tomato paste
- ¼ cup chopped fresh basil
- 1 teaspoon baking soda
- 1 teaspoon white sugar
- salt and ground black pepper to taste
Instructions
- Heat oil in a large saucepan over medium-high heat. Sauté onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
- Reduce the heat to medium-low. Stir in tomatoes, water, tomato paste, basil, baking soda, sugar, salt, and pepper; bring to a simmer. Cook at a simmer until sauce is thickened, about 2 hours.
Reviews
It’s my favorite! I’ve tried for years to make, taste, add something then repeat until it tastes just right. Problem with that is I messed with recipe so much I can’t make it again. Thank you for this!
I made as shown. Very watered down, weak. Not a good outcome
I made this Hate to say surprised but Pleasantly surprised. the flavor was second to none from anything I have made in the past. I don’t think that I would add or change any thing. it cooks down to a very nice consistency thick and sticks the to pasta wonderfully. add some fresh grated cheese and toasted garlic French bread. if there is not any left overs will wish you have made more.
Awesome sauce
I just added some crushed red pepper to spice it up a bit. Otherwise, it’s an excellent recipe
Very good. First time I’ve ever made “my own” sauce.
Fantastic!
yummy!!!
I’ve made the recipe and the only thing is I didn’t used baking soda. I used this sauce for my chicken parmesan and it tasted fantastic!
I’m the kind of Italian cook that never measures anything~like my spices! I throw them in & taste until I think it’s great. My Sicilian gramdma would “brown ” the paste in the olive oil to give a richer, datker coloring. I’ve never heard of the baking soda, but I’m giving it a try! I also use more of the Italian seasonings in my “Gravy”.
Delicious sauce. I added extra garlic for our garlic loving family.
So easy and so delicious. I was a bit concerned about the amount of water and paste. But I followed the directions and I wouldn’t change a thing. I also used San Marzano tomatoes. This will be a staple in our house for now on. Thank you. *On a side note, passed down by my husbands uncle I put a whole carrot in while it simmers to absorb the acid. Try it.
Excellent !
Super easy to make!
this red sauce has become my family’s favorite. I canned the extra for quick use in the future.
Very good basic sauce, easy to make. For my taste it is a bit on the sweet side.
Love this sauce, I make it regularly . I partially pre bake meatballs (so they don’t break up) ,add them and add fresh pork ribs and simmer it on the stove for about 6 hours and it is absolutely fantastic. Try it!! You will thank me
I personally didn’t care for the sauce, too sweet. Was super easy to make though!
i used salt free crushed tomatoes and added a bit more basil.
Made this the exact way stated and a half hour before it was finished I added chef John’s meatballs. Perfect!
Delicious. My first “baking soda” red sauce. I was careful to add no more than a level teaspoon and it cut the acidity nicely. My Italian brother in law had seconds!