This is one of those basic dishes that I have been making
all of my adult life with few or no changes. When I was younger I didn’t use
wine in the recipe because that meant I had to drink less wine—that wasn’t ever
going to happen. I think I found the recipe in Waverly Root’s classic The Cooking of Italy. Tomato sauce is the
foundation of so much of what I cook that I couldn’t imagine not having plenty
of my home-made version around. I make huge batches and freeze it in containers
small enough for a small recipe. If you are lucky you receive a container of
this great sauce from time to time as a gift.
Ingredients
Can of tomato pure
Can of whole tomatoes (I mush them with my hands)
Can of tomato concentrate
2 onions (diced)
3 ripe tomatoes (diced)
2 cloves of garlic (diced)
1 cup red wine
Bay leaves
Salt
Red pepper flakes
Olive oil
Sauté the onions until
they are sweating, add the garlic. Cook this a few minutes and add the fresh,
diced tomato. Cook this a bit and then add the red wine (make sure the pot is
really hot at this point to burn off the alcohol in the wine). Then add the
canned stuff and the seasoning. This needs
to cook for maybe an hour. When it is
finished cooking I add about a ¼ cup of good olive oil.
In my humble opinion it’s truly an un-improvable recipe.
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