Every cook needs a basic go to tomato based sauce. This one is simple and is the foundation work for many great meals. Jazz it up with extra garlic and dried red-pepper flakes for a spicy and bright sauce over penne, or use as is in a lasagna. Make a big batch of it and freeze into smaller portions to have on hand for a quick dinner. This recipe makes about 6 cups.
2 (28 oz) cans whole tomatoes in juice
1 bunch of fresh basil, stems removed
1/2 Cup extra-virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 tsp dried oregano
1 tsp sugar
salt and pepper to taste
1. In a blender, puree the tomatoes with their juice and the basil until almost smooth. Set aside.
2. Heat oil in a large sauce pan over medium heat.
3. Add onions and garlic, saute until very tender, about 10-12 minutes, you don't want the garlic and onions to brown as that may alter the taste of the sauce.
4. Add tomato puree, oregano and sugar, bring to a simmer over medium-high heat.
5. Decrease the heat to medium and simmer until sauce begins to thicken, stirring occasionally for about 10 minutes.
6. Add salt and pepper to taste.
Recipe courtesy of Giada's Family Dinners by Giada de Laurentiis
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