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Recipes

Simple Tomato Sauce

From How to Cook Without a Book

3 to 4 tablespoons fat (extra-virgin olive oil, butter or rendered meat fat such as sausage or bacon)
3 medium garlic cloves or 1 small onion, halved and sliced thin or chopped fine
1 (28-ounce) can crushed tomatoes or whole tomatoes packed in puree (see note)
Ground black pepper, to taste
Salt, to taste
2 tablespoons minced fresh parsley leaves (optional)

In a large saucepan or a Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. If using onion, heat oil, add onions and sauté until soft, 3 to 4 minutes. Stir in tomatoes, bring to a simmer; continue to simmer over medium-low heat until sauce thickens and flavors meld, about 10 to 15 minutes (cooking time varies based on added ingredients). Taste the sauce and season with pepper and salt, if necessary. Stir in parsley. Add about 2/3 of the sauce with cooked pasta and toss. Serve, topping each portion with the remaining sauce.

Yields enough for 1 pound pasta; 4 to 6 servings.

 

Note: Some brands of tomatoes are more acidic than others, so you may want to add a pinch of sugar or even a pinch of baking soda at the end of cooking to neutralize the acidity.

 

 

(Updated: 10/28/08 SN)


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