Saturday, July 28, 2007

Basic Tomato Sauce

Here is the foodopolis version of basic tomato sauce. My mom used to make it this way but she added a pinch of oregano. There are so many ways and versions to make a basic sauce. As with all recipes, you need to make them your own style. If you want to add a little chili flakes, why not. Or instead of sugar you can dice up really fine a carrot and saute that first for more of a ragu style. And depending on your version or what part of Italy your family is from you either discard the garlic after you saute it to extract it's flavor or keep it in the sauce. Me. I love garlic. I keep it in.


6 Tablespoons Extra-virgin olive oil

4 to 5 cloves garlic, crushed or chopped.

1-28 ounce can of whole tomatoes. Best quality you can find. I like Hunts, Progresso or better yet. you can pick up about 2 pounds of fresh tomatoes at your local farmers market instead of the canned stuff.

6 -large fresh basil leaves

1 -Teaspoon sugar

Kosher salt

Freshly ground black pepper

Place the oil in a sauce pan over high heat. Add the garlic and saute until lightly browned. Be careful not to burn it. At this point you can either retain or discard the garlic. Add the tomatoes, basil, sugar and salt and pepper to taste.

Simmer the sauce over low heat for 30 minutes. Stirring occasionally.

Use on pasta, pizza or anywhere a red sauce is called for. Can be stored in the refrigerator for up to 7 days or in the freezer for up to 3 months.

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