Joining Gusso...

[Gusso]

Alright. Got a 2 day fermented crust going, and about to start some sauce.  Wind is 26mph today. Ugh.

What's your sauce recipe?

This is maybe... approximate, but I almost always do some variation on this:

28-ounce can of crushed tomatoes, or coarsely chop a whole can of San Marzanos.
2T kosher salt
1T fennel seed, ground in mortar
1t black pepper
1t crushed red pepper
2t oregano
1/2t rubbed sage
3 cloves of garlic, smashed
1t onion powder
1-4 T brown sugar, depending on how sweet I'm feeling - 4 gives a good St. Louis sauce, 1 leaves it pretty bright

Get all of this at a very low simmer and then heat just barely bubbling for 3-4 hours until it darkens substantially.  Stir regularly.

I started out using the whole San Marzano but I've been using crushed lately.