Fresh Garlic Tomato Sauce
I have recently been on a search for 2 things. The first is a way to use more of my fresh herbs. If you’re a regular follower, you’ll remember a little herb garden I started a few weeks ago. I’m happy to report that, so far, everything seems to be handling the heat well. Everything except my Greek Basil, which keeps drying on the edges. Bygones.
The second is a fresh, rich tomato sauce. I’ve tried before to make homemade sauce, and it never came out right. Well, I’ve finally figured it out. Turns out you don’t have to simmer it all day long and you can use canned tomatoes. The best part, this sauce is garlicky enough that lovers will be satisfied, but not so much so that you’ll reek of it. Here’s how to do it:
1- 28 oz can crushed San Marzano tomatoes
2 TBSP Tomato Paste
2/3 C Dry Red Wine
Basil, Oregano, Italian Flat Leaf Parsley, Rosemary (I used fresh herbs. You can see how much below, but if you’re using dry herbs, you’ll want to use less)
5 cloves Garlic, minced
1 TBSP Balsamic Vinegar
Salt and pepper to taste
Extra Virgin Olive Oil for drizzling
Empty can of tomatoes into a pot and cook over medium heat. Stir in tomato paste. Add red wine and stir. Chop the herbs well and add them to the sauce along with the balsamic.
Simmer for at least 15 minutes, however, the longer you allow it to simmer, the more concentrated the flavors will become. I made the sauce, then, allowed it to simmer while I made the meat and pasta.
Serve with or without meat. Garnish with a sprinkle with your favorite cheese, a drizzle olive oil, and sprig of basil. You can also garnish with a dash of dry basil or balsamic.
Whether or not you add meat, this is a no fail sauce that will tickle your garlic fancy and make you seem like a rock star, and no one needs to know how simple it was. ENJOY!
Posted on April 20, 2012, in Do It Yourself, Main Dishes and tagged basil, garlic, Greek basil, herbs, Italian flat leaf parsley, Oregano, pasta sauce, rosemary, San Marzano, tomato paste, Tomato sauce. Bookmark the permalink. 2 Comments.