Four Cheese Tomato Sauce

We recently hosted a dinner party for several of Dustin’s co-workers.

Four Cheese Tomato Sauce recipe and images by Lacey Baier, a sweet pea chef

This was the first time I met one of Dustin’s superiors and only the second or third time I met a few other co-workers.

This also meant this was the first time I cooked for any of them.

Four Cheese Tomato Sauce recipe and images by Lacey Baier, a sweet pea chef

Oh — did I mention Dustin talks about my cooking ALL the time to his coworkers.  About how good it is.  About how he really needs to invite them over so they can taste my cooking.  About how I am a personal chef, food blogger and want to run my own restaurant.  About how I make the best food in the world?  Okay, maybe not that last one, but the others were true.

Talk about building me up!  Gulp.

Four Cheese Tomato Sauce recipe and images by Lacey Baier, a sweet pea chef

I decided to serve both Chicken Parmesan and Eggplant Parmesan (there was one vegetarian invited) as well as a Caesar Salad with Homemade Croutons and some Garlic Bread.

Four Cheese Tomato Sauce recipe and images by Lacey Baier, a sweet pea chef

I’d been wanting to play around with my tomato sauce recipe for a while so I made this Four Cheese Tomato Sauce.

And it was yummy!

Four Cheese Tomato Sauce recipe and images by Lacey Baier, a sweet pea chef

The dinner went well.  Good conversation.  Good wine (and beer).  Good kids.  Good food.

Four Cheese Tomato Sauce

1/2 cup extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, chopped
1/2 tsp. kosher salt, plus more to taste
1/4 tsp. ground black pepper, plus more to taste
2 (28-ounce) cans crushed tomatoes
1 tsp. dried oregano
4 to 6 basil leaves
2 dried bay leaves
1/4 cup parmesan cheese, grated
1/4 cup pecorino cheese, grated
1/4 cup ricotta
1/4 cup provolone, grated

Directions

In a large pot, heat oil over medium high heat. Add onion and saute until soft and translucent, about 5-6 minutes. Add garlic, salt and pepper and cook 1 additional minute.

Add crushed tomatoes, oregano, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and add the cheeses.

If using a food processor, add half the tomato sauce into the bowl of a food processor and process until smooth. Continue with remaining tomato sauce.

If using an immersion blender (possibly the best device ever!), just blend the sauce right there in the pot.

Season to taste.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into plastic freezer bags.

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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

6 comments… add one

  1. Ellie October 6, 2011, 2:48 pm

    I went out and bought everything I needed to make this. It looks absolutely delicious! By the way, your photos are fabulous. Love your blog.

    Ellie

    Reply
      1. lisa September 19, 2014, 1:38 pm

        can you jar this sauce with the cheese in it?

        Reply
        1. Lacey Baier September 20, 2014, 10:25 pm

          Hi Lisa, unfortunately, I don’t believe it’s safe to can/jar milk products — or it would take extremely high temps to process which would be detrimental to the actual food/taste. Though, I’m no expert by any means.

          Reply
  2. diana July 20, 2012, 7:03 pm

    Hi Lacey,
    What can I use this tomato sauce with?

    Reply

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