I have come to crave that sauce, as much for the process of bringing it into being as for the smell of it simmering gently on the stove throughout the day, or its bright flavors in my mouth coupled with pastas, chicken, fresh mozzarella... a sprinkling of fresh basil to complete the visual and add to the smells and flavors...
Monday, April 26, 2010
Tomato Sauce
I will never again buy red sauce in a jar. Seriously. I have finally mastered it - that elusive balance of savory and fresh, succulent and thick. It's so easy and gives you a relationship with your food. Add a few red pepper flakes to the oil as it heats, a clove (or 3) of garlic to sizzle in the pan as it releases it's oils to combine with the Olive oil in the pan. Scoop them out, mince and add to the chopped tomatoes before blending them into a smooth delicacy. Each step is designed to give flexibility to the maker - a little more spice, a little more oregano.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment