Weeks
5 Likes
Either Mutti passata or hand crushed whole peeled, a little squeeze of their double concentrated tomato paste, a splash of olive oil, black pepper, and a liberal pinch of salt is a fantastic basic tomato sauce. We augment with any, all, or none of soffrito, sweated onions only, a splash of wine, crushed pepper flakes, a bit of anchovy, oregano, etc. Even with additions it comes together faster than the pasta or whatever we will use it with. It is great, plain, on meatballs as a meat course after a pasta with just butter and olive oil. We usually accompany the meat balls with blanched green beans, the last few bites used as a shameless low carb scarpetta.
1 Like
I portion mine into 1/4 lt containers and freeze them.
I’d say a week or two max if you don’t freeze it.
3 Likes
A week. I used up mine today, leftover from last week’s meatball sub sandwiches, as topping on bread machine pizza dough --the half jar of marinara sauced one pizza and one stromboli (spiral rolled sandwich).
3 Likes
