Jarred Sauce

Tuesday, March 27, 2012

Again, I apologize for the absence of recipes this past month. With that said, I must confess that I have had to ease back into cooking with so much to catch up to do. I was thinking that my cooking this past week was nowhere near worthy of sharing, but I realize that even the most simple recipes are worth sharing and might help spark a dinner idea for you too. So, here is a recipe for the most easy, basic tomato sauce. It's what you should make next time you are thinking about opening up a jar of "good" tomato sauce from the pantry. It's about as easy as opening up a jar but tastes cleaner and healthier, if that makes any sense. A handful of fresh flat leaf parsley plays a crucial role in this minimal ingredient sauce - it add freshness, flavor and really plays into that whole "clean" thing. The amount of sauce is perfect for half a pound of pasta, but of course it can be doubled if you want to make a larger portion. Toss this sauce with al dente pasta for a really simple, yet slightly elegant pasta dish that is perfect to make as the days and evenings get a bit longer as we move into Spring.

Chunky Tomato Sauce

Makes 2 cups

This sauce is simple and taste like Italy. Serves well with spaghetti noodles. This recipe makes enough sauce for 8 ounces of pasta, about 3 portions.

2-3 tablespoons olive oil
1 shallot, minced
1 teaspoon chili pepper flakes
1 clove garlic, minced
1 twenty-eight ounce can diced tomatoes (preferably San Marzano tomatoes)
1/4 cup flat leaf parsley, chopped

To make the sauce heat the olive oil in a medium saucepan over medium heat. Add the shallot and chili pepper flakes. Season with a bit of salt and sauté, stirring occasionally over medium to medium/low heat, until tender, about 5 minutes. Add the garlic and sauté 1 minute more. Add the diced tomatoes and their juices and season with salt and pepper. Bring to a simmer, with a lid, over medium heat, then reduce the heat and let simmer for 10-20 minutes. Serve the sauce atop al dente pasta and top with the flat leaf parsley, and Parmesan cheese, if desired.


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