post #31 of 31

The basic sauce I make is called "Simple Tomato" for a reason. Start with whole peeled San Marzano tomatoes. Place in a large enough bowl so that you don't splatter them. Crush by hand (wear gloves if possible). Add a decent olive oil to coat the bottom of a heavy bottom pot.. It doesn't have to be the best as I reserve these for dressing greens or vegetables. If you are using 3 cans, slice 8 cloves of garlic and add to cold oil. Bring to heat and just as garlic starts to sizzle, add tomatoes, carefully. Cook for 20 minutes and add 1 bunch of torn fresh basil. Correct seasoning with salt and pepper. You're done. Make a bunch and  plastic tub it and freeze. 16 oz. deli containers are perfect.


** There has been a long standing argument on how long you cook a base tomato sauce. My grandmother cooked it for hours but when I worked in Italy, I was taught the more you cook, the more you cook the flavor of the tomatoes out, especially true during the tomato season.