SIMPLE TOMATO SAUCE
(Ready in less than 30 minutes.)
3 to 4 tablespoons fat (extra-virgin olive oil, butter or rendered meat fat such as sausage or bacon)
3 medium garlic cloves, minced (or 1 small onion, halved and sliced thin or chopped fine)
1 (28 ounce) can crushed tomatoes (or whole tomatoes packed in puree)
Ground black pepper and salt
2 tablespoons minced fresh parsley leaves (optional)
Hot cooked pasta (for serving)
In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. If using onion, heat oil, add onions and saute until soft, 3 to 4 minutes.
Stir in tomatoes, bring to a simmer; continue to simmer over medium-low heat until sauce thickens and flavors meld, about 10 to 15 minutes (cooking time varies based on added ingredients).
Taste the sauce and season with pepper and salt, if necessary. Stir in optional parsley. Add about 2/3 of the sauce with the cooked pasta and toss. Serve, topping each portion with remaining sauce.
VARIATION:
TOMATO SAUCE WITH ZUCCHINI AND BASIL
3 to 4 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 small onion, halved and sliced
2 medium zucchini, quartered lengthwise and cut into 1/2-inch dice
2 tablespoons minced fresh basil (or 2 teaspoons dried)
Follow the Simple Tomato Sauce recipe, adding zucchini to the sauteing garlic and onions; continue to saute until the zucchini are golden, 3 to 4 minutes.
Add dried basil along with the tomatoes; add fresh basil to the fully cooked sauce.
Makes 4 servings
Source: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart by Pam Anderson
(Ready in less than 30 minutes.)
3 to 4 tablespoons fat (extra-virgin olive oil, butter or rendered meat fat such as sausage or bacon)
3 medium garlic cloves, minced (or 1 small onion, halved and sliced thin or chopped fine)
1 (28 ounce) can crushed tomatoes (or whole tomatoes packed in puree)
Ground black pepper and salt
2 tablespoons minced fresh parsley leaves (optional)
Hot cooked pasta (for serving)
In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. If using onion, heat oil, add onions and saute until soft, 3 to 4 minutes.
Stir in tomatoes, bring to a simmer; continue to simmer over medium-low heat until sauce thickens and flavors meld, about 10 to 15 minutes (cooking time varies based on added ingredients).
Taste the sauce and season with pepper and salt, if necessary. Stir in optional parsley. Add about 2/3 of the sauce with the cooked pasta and toss. Serve, topping each portion with remaining sauce.
VARIATION:
TOMATO SAUCE WITH ZUCCHINI AND BASIL
3 to 4 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 small onion, halved and sliced
2 medium zucchini, quartered lengthwise and cut into 1/2-inch dice
2 tablespoons minced fresh basil (or 2 teaspoons dried)
Follow the Simple Tomato Sauce recipe, adding zucchini to the sauteing garlic and onions; continue to saute until the zucchini are golden, 3 to 4 minutes.
Add dried basil along with the tomatoes; add fresh basil to the fully cooked sauce.
Makes 4 servings
Source: How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart by Pam Anderson
MsgID: 3149901
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (34)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (34)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (34)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Macaroni and Cheese (using cheddar and bread crumbs)
- Macaroni Lasagna (microwave)
- Rich Spaghetti Sauce
- Penne Pasta with Smoked or Roasted Chicken
- Mac and Cheese (like Cracker Barrel)
- Panera Mac and Cheese
- Morrison's Cafeteria Macaroni and Cheese (Piccadilly's)
- Pasta with Grilled Chicken, White Beans and Mushrooms
- Spaghetti with Peas and Pancetta (serves 2)
- Stuffed Shells in Basil-Red Pepper Cream Sauce (with spinach-ricotta filling)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute