June 15, 2003

Basic Tomato Sauce

Italian basic.

Recipe

Yellow onion, one large or two small

Coarsely chop the onion.

Garlic, from half to a complete head

Crush, peel, and mince the garlic.

A large saucepot and a big spoon

Olive oil

Put the saucepot on high heat. Pour in olive oil to lightly coat the bottom of the pan.

Put a couple of pieces of onion in the pot and wait for them to start sizzling to indicate that the pot is sufficiently heated.

Add the onion. Cook for a several minutes, until soft and tasty, stirring every minute or two.

Seasonings: salt, black pepper, basil, paprika, balsamic vinegar

Add minced garlic and seasonings. Cook for a minute or two, stirring often.

The garlic should cook just long enough to produce the “cooked garlic” smell, not long enough to turn dark, so get the cans open and ready.

Canned tomatoes, ground or crushed, 2 large cans

Add tomatoes. Simmer on medium/high for a half hour or so, stirring occasionally.

Variation: Add along with the onions:

Bell peppers, two or three,

coarsely chopped, or cut into thin strips;

season with extra balsamic vinegar.

Variation: Add along with the onions:

Mushrooms, large handful or medium carton

finely chopped, or diced

season with red wine or balsamic vinegar, rosemary.

Variation: Stir in after sauce has finished cooking:

Basil pesto, around 1/2 cup,

tasting frequently to ensure you don’t overdo it.

Variation: Stir in after sauce has finished cooking:

White sauce, around 2 cups or so