©2009 Amuse-bouche for Two
We make red sauce at least once a week. It's comfort food in our house. Cases of San Marzano whole peeled tomatoes line our storage shelf. The recipe couldn't be easier. Once you try it, you'll never buy sauce in a jar from the store again.
Extra virgin olive oil
1 good shake red pepper flakes (omit if you don't like it spicy)
1 tablespoon diced shallot (red or yellow onion can also be used)
1 large clove garlic (or more if you like garlic)
1-14 oz can San Marzano whole peeled tomatoes
Salt and Pepper to taste
Start by milling the can of tomatoes, then set aside.
On a low flame coat bottom of medium saucepan with extra virgin olive oil. Sauté garlic, shallot, and red pepper flakes until the shallot just turns translucent (keep an eye on the garlic). Carefully add in the milled tomatoes and stir. Let everything come to a boil and add salt and pepper to taste. Next add in the Italian parsley. Let the sauce go for a while at a gentle boil. Some evaporation will take place, this condenses and sweetens the sauce naturally. Once the sauce is to the thickness you like, turn off heat and stir in about 6 to 8 small to medium leaves of basil (torn or chiffonade).
A dusting of Parmgiano-Reggiano over a full plate of short pasta and red sauce is comfort food at its best.