Basic Tomato Sauce

2 qt tomatoes
(64 ounces) puréed
tomato paste
two 6-ounce cans
five 6-ounce cans
2 tsp garlic salt
2 tsp freshly ground black pepper
2 tbsp olive oil
2 tbsp Italian seasoning
available premixed
6 oz pork bone
one whole, meat still on it
1/2 tsp salt
  • large pot
The secret of our sauce is to let it cook its way to a depth of flavor possible only with meatballs simmering in the pot. If you can make some time to prepare our basic sauce ahead of time, even freezing it, it's amazing how you can turn a weekday into the real Italian thing.

You can get the sauce started in a large pot while you make the meatballs. Grandmom liked to sauté her meatballs before placing them in the pot; Mom just put them right in without frying.
Combine the tomato purée, tomato paste, and water in a large pot and simmer over very low heat.
Add the garlic salt, pepper, and 1 tablespoon of the olive oil.
Stir well, ensuring that the tomato paste is blending completely.
Sprinkle the Italian seasoning in a thin layer on the top.
Sauté the pork bone separately in a little of the olive oil and the salt. Cook fully, then add the sauce.
Stir again, allowing the Italian seasoning to blend.
Let the sauce simmer, covered, for 3 to 4 hours over very, very low heat
source: Adriana and Mary Trigiani's Cooking with My Sisters
A Tip from Mary: If you're not using your own, the best canned tomatoes to buy are the San Marzano variety, imported from Italy. Italian specialty groceries usually have them. There are a few brands, all offering excellent quality.