Classic tomato sauce recipe
A first-rate tomato sauce takes time and is made from deep red, ripe. But it is also possible to make a very decent tomato sauce from canned tomatoes. A chef's secret: You get lots of quality of flavor for your money if you pay a little more per can.
A very basic recipe:
Olive oil (a diluted, cheaper kind that can take some heat)
1 large clove of garlic
2 cans of plum tomatoes
1 glass wine (red or white)
1 anchovy fillet
1 pinch sugar
Salt and freshly ground black pepper
- Cover the bottom of a large pot with olive oil. Crack (using the side of the knife blade) and peel the garlic clove and let it fry for a while in the oil before adding tomatoes, wine, and anchovy. Use a lid and let simmer – the longer the better. Add more water if necessary.
- Remove lid and reduce until you have a viscous sauce. Add oregano, sugar, pepper, and salt to taste.
- "Mount" the sauce with a dollop of butter.
- Serve with pasta.
Take tomato sauce to the next level:
• The sauce can be made fast, but develops more and deeper flavors the longer it simmers…
• This poor man's food quickly turns into a very elegant dish if you serve it with any or all of the following: Parmesan cheese, capers, black olives, pine kernels roasted in a dry pan, fresh basil, etc.