Cooking Time 15-20min.
½ Brown Onion
4 Cloves Garlic
1-28 oz can of whole tomatoes Plus ¼ can full of water
½ c Fresh Basil – rough chopped
Pinch of Salt & Pepper
This is what I would call a “Primitive” sauce and it should be chunky. So don’t worry about chopping the onions and garlic into small bits. You can add or subtract the amount of sugar you use. Continue to taste the sauce all the way through the cooking process. Never add the onions and garlic together to sauté as the garlic will burn. Add them after you sauté the onions.
Course chop Onions and Garlic separately. Heat a heavy bottomed sauce pan and coat the bottom with Olive oil. Sauté the onions first until translucent and then add the garlic. And sauté for another minute.
In a bowl pour in the 28oz can of whole tomatoes. And crush the tomatoes with your hands. Then add them with their juice to the onions and garlic. Stir the mixture together. Fill the can ¼ full with water and add that to sauce as well.
Add the pinch of salt and pepper to your taste.
Add the 1-Tbsp sugar and adjust more if needed to your taste. Remember that all canned tomatoes are different and the amount of salt and pepper along with the sugar will be differing from manufacturer to manufacturer.
Let cook for 10-15 minutes enough so the tomatoes start to soften.
Add the ½ cup chopped fresh basil and stir into the sauce. Cook an additional 5 minutes so the ingredients have a chance to mingle with each other. Re-adjust your seasonings.
Serve over the pasta of your choice with lots of grated Romano cheese
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