Sheik's 'Taste of Italy' food series: Red Dolce Sauce


by The Sheik
from ‘Sheik’s The Crucible: An Alloy of World Cuisines’
FACEBOOK: @sheiksthecrucible(Please LIKE & FOLLOW ME)

Pasta sauce is an art.And I respect those and their crafts.I don’t have the time or patience to make a sauce from scratch.But, I demand a healthy, great tasting sauce that won’t upset my stomach (I have Crohn’s).

As a kid growing up, everything Mom used for red sauce (whether it was an American dish or Arabic), she would use Hunt’s Tomato Sauce.”Nothing beats Hunt’s” she’d always say.And as a kid, it rocked.

But by my late teens, my Crohn’s was developing and certain foods were starting to bother me.And Hunt’s was one of them.

So, for many years a hunt (excuse my pun) went on for the best replacement jar pasta red sauce.Eventually I evolved to experimenting with different sauce blends.

Red Dolce Sauce is my signature Italian red sauce.Pastene Ground Peeled Tomatoes and Nature’s Promise Organic Garden Vegetable Pasta Sauce (available at Stop and Shop markets) make up the base of this classic red sauce.Don’t worry, if you don’t have a Stop and Shop.Substitute with YOUR favorite stand alone pasta sauce.

The caramelized onions was originally used by my Mom in her red sauce.She said it brought the “sweetness out.”And boy does it…

“It’s Munchie Time!”

Copyright 2019 Curtis A. David / Sheik’s The Crucible


  1. Dolce Red Sauce:
  2. 1 (28 oz.) can of Pastene ground peeled tomatoes
  3. 1 (26 oz.) jar of Nature's Promise Organic Garden Vegetable Pasta Sauce
  4. 1 tbsp. granulated sugar
  5. 1 tsp. sea salt
  6. 1 tsp. garlic powder
  7. 1/2 tsp. black pepper
  8. Caramelized Onions:
  9. 2 cups chopped sweet onions
  10. 3 tbsp. butter
  11. 1 tsp. sea salt


  1. Chop the onions into 1/2″ squares.

  2. In a large fry pan, caramelize the onions in 2 tbsp. of butter. First start with high heat for 5 minutes. Stirring to ensure they don’t get burned. Then turn it down to medium-low and stir every couple of minutes for 20 minutes or so (until the they are glossy, honey brownish color). About halfway thru, stir in a tsp. of sea salt.

  3. In a large stock pot, empty the jar of pasta sauce and then fill the jar to the top with cold water, cap, and shake well. We got to make sure we get all that goodness! Open the cap and pour the water in the pot.

  4. Next, empty the Pastene can into the pot. Fill that can with cold water, about halfway. Be sure to get all the goodness on the sides! Empty the can of water into the pot.

  5. Now add the sea salt, pepper, garlic powder, sugar and the caramelized onions to the pot and stir well. Bring the pot of sauce to a boil and then turn to low. Simmer for about one and half hours.

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