EASY and BASIC TOMATO SAUCE
(Makes 6 cups)
Here's something very easy and kickback; I originally wrote it for someone who, although not a beginner himself, liked very simple recipes. You may want to tweak it with some red pepper flakes. Dress it down with some grilled meat, preferably sausage in onions and peppers, and some garlic toast on the side.
If you like you can call it, ASugo for Honorary Paisans.@Ingredients
1 onion, chopped
2 cloves of garlic, minced
2 tbs tomato paste
3 tbs extra virgin olive oil
1 28 oz can plum or (preferably) San Marzano tomatoes, whole, peeled and seeded; or, 1 28 oz can of crushed tomatoes (see Note.)
3 tbs sugar, divided
1 glass red wine
2 tsp instant coffee
1 tsp red pepper flakes
2 tsp dried basil
1 tsp dried oregano or marjoram
1 tbs salt, dividedTechnique
Drain the tomatoes, reserve the juice, and rough chop the tomatoes.
Saute the onions on medium high heat in olive oil until sweated and just beginning to brown. Add the garlic and cook until fragrant, two minutes at most. Add the tomato paste, and move the vegetables through it. Cook until the paste darkens, another three or four minutes.
Add the tomatoes, half the juice, reduce the heat to medium, and bring to a simmer. Adjust the flame to hold a medium simmer. Add 2 tbs sugar, the wine, the instant coffee (or a shot of espresso) and the pepper flakes. Simmer 15 minutes, until wine is cooked.
Taste and adjust for sugar and wine. Add the herbs, crumbling them into the sauce. Let simmer another 15 minutes.
Taste and adjust for herbs, and salt. It may not need any salt, depending on the type of tomatoes ues. Continue to simmer until the tomatoes are almost, but not completely melted. Probably another half hour, altogether. If sauce is too thick, thin with the remaining juice, water, and/or wine as desired.
This sugo is as unadorned as can be, add anything that tickles your fancy.Note: This sauce will be slightly chunky. It may be milled, sieved, processed, blended or otherwise pureed to smooth it. Alternatively, it may be made with crushed tomatoes instead of whole.
If you=re making this for pasta B and you darn well better try it sometime B the beverages of choice would be beer or cheap red. Think juicy ‑‑ Chianti, Barolo, Zin, Barb, "Big House Red," and other wallet‑buddies.
PS. This recipe is original with me. If you like it and want to share it (but not for gain) with someone else, you have my permission on condition you attribute it to me, Boar D. Laze. I would consider it a kindness if you would also mention my eventually to be finished book, COOK FOOD GOOD, American Cooking and Technique for Beginners and Intermediates