In prison, dinner was always a big thing. We had a pasta course and then we either had a meat or a fish. Paulie did the prep work. He was doing a year for contempt and he had this wonderful system for doing the garlic. He used a razor and it use to liquefy in the pan with just a little oil. It was a very good system. ~Goodfellas
No, Silly, I never did prison time! It’s from one of my favorite movies. If you haven’t seen it, you’ve probably been living under a rock… but, I still like you. However, you may want to watch it while eating this sauce. That’d be a nice little evening.
Ok. Lets learn basics. You can’t get more basic than learning a simple rustic tomato sauce. I mean if you’ve been following along here… hello…anyone? Is this thing on?… you’ve got to have this one in the tool belt. It’s one of the bread and butters of cooking, and ironically, tastes good with just that. You can throw meat in it, toss with a nice rigatoni or just sit around, drink wine and swipe some crusty bread along the side of the pot. Putting on a cozy pot of Sauce or “Gravy” early Saturday morning and having a nice big family meal is like my favorite thing in earth. Hey~ It’s Sweattaa Weathaaa!!
Basic Tomato Sauce
- 1/4 cup Extra virgin Olive oil
- 1 medium Yellow onion cut in a small 1/4 inch dice
- 5 cloves garlic, sliced thin. Like Paulie did.
- 1 tsp Crushed red pepper flakes
- 4 Tbls chopped Fresh Thyme, or wrapped in bouquet
- 1 Large Carrot, diced very small
- Two 28 oz. cans Whole Tomatoes, San Marzano is the best
In a large~at least 3 quart~ saucepan, heat the oil over heat high heat.
Add the onions and cook until translucent and starting to brown a little. 5 minutes.
Add the garlic and fry for another 5 minutes. Don't burn the gaahhhlic
Add the thyme, crushed red pepper flakes, and carrot and cook until the carrot is very tender.
Add the tomatoes with their juice
Fill up one of the empty tomato can halfway and add to the sauce, stir.
Reach your hand in the pot, yes, you heard me right, and squeeze the tomatoes in your hand to break them up a bit.
Season with salt and pepper, , STIR, and bring to a boil.
Turn the burner down to low and simmer until it thickens. 45 minutes.
refrigerate for up to a week or freeze safely for 6 months.