Let’s get down to basics … Italian basics … tomato sauce. For some reason when someone says “I made sauce,” a lull comes over the crowd, and inevitably, a hushed voice will answer, “you made sauce?,” like a scene from the Godfather.
IT IS NOT HARD TO MAKE TOMATO SAUCE!
In fact, it’s so easy, it’s my go to when I feel culinarily sluggish. Last night I did it over spinach and mozzarella ravioli … it was so good, and the entire meal took twenty minutes.
I have no pic of my sauce, and I apologize, but when you see the list of ingredients, you will understand why it wouldn’t make any difference. Lol. I like a chunkier sauce, not the velvety puree we see so much of.
Get the olive oil nice and hot but NOT burning over medium heat. When the garlic is sizzling, lightly browned and fragrant, add the diced tomatoes. Stir. Add the whole tomatoes which should have some juice to them.
Add salt and pepper to taste.
I would cook this on low for 45 minute to an hour for best results, if you make it in the morning, If you have the time to let the sauce simmer for a little longer, do it, but don’t let it reduce too much or it becomes to glue-y.
Break up the whole tomatoes and stir during the cooking, but neither have to be perfectly timed or broken down.
The longer the flavors mesh, the more flavorful your sauce, even if it stays in the pot for the day till dinner, with no heat. Pour it over the pasta of your choice.
If you use Kosher salt, which I do recommend, do not oversalt. The beauty of Kosher salt is its staying power. It salts but becomes saltier, and the next day even saltier, which is why historically it was used, and still is today, as a preservative. So, if you want to preserve your kidneys, don’t over pour.
In the summer, I like to throw in fresh basil, but I do not use any oregano, ever.
My nonna’s meat sauce is a little more involved but amazing for a Sunday dinner.
I’ll get to that one, too. But for a weeknight, keep it simple….buon appetito.