|Name:||Tomato Sauce||Contributor:||Rick McKee|
|Description:||Generic Tomato Sauce directions||Posted:||1999-04-06|
|Preparation:||Saute crushed garlic in olive oil. When you can smell the garlic, add some liquid or tomato paste (about 2 Tbsp per quart of sauce) to prevent garlic from burning. When the tomato paste and garlic have sauteed a few minutes (you can tell when it's right by the wonderful smell), add some GOOD red wine (about 3/4 cup). Cook for about 5 minutes then add your crushed tomatoes, caramelized onions and herbs/spices. Simmer for about 2 hours, covered, stirring occasionally. Then, season to taste w/salt & pepper and adjust thickness with water or stock. If sauce is too tart, add a pinch of sugar (and I do mean a PINCH) until sauce meets you taste.
Suggestion for seasoning sauces: Use sage, nutmeg, clove or balsamic vinegar as a primary seasoning to make unique sauces.
|Notes:||Paraphrased somewhat. Sorry, no amounts were given.|