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Wednesday, January 11, 2012

Fresh Tomato Sauce

Here is a great recipe - you won't even know that you're missing meat.  Chop up several tomatoes - it doesn't really matter what kind.  Big beefsteak, Roma, throw in some heirloom - get crazy!  I happened to have 4 medium sized plain old tomatoes getting rotten on my countertop, and they needed to be used up.

So chop them up, and throw them in a big skillet over med-high heat with a good helping of olive oil (or EVOO if you want - but really, EVOO doesn't hold the same great flavor once it is cooked).  If you want, you can add a chopped small onion before the tomatoes - let it cook down, them add the toms.  Grab 2 cloves of garlic, chop them or just use a small grater to grate them into the pan.  Add a bunch of pepper - fresh ground is best, but whatever you have on hand.  Let all of the cook for maybe 5 minutes until the tomatoes look a little cooked.

THEN pour in a bunch of white wine.  Not the cooking wine - that's crap.  Use real wine, and drink the rest of the bottle with this meal.  It will be really soupy - you'll use probably a cup or so.  Then let it cook off until you get them resemblance of a thin sauce.  Add some salt (taste as you go so you don't add too much), and then the kicker - add some fresh chopped basil.  That's the best, but if you don't have fresh, add frozen basil or pesto.  Don't use dried.  Its just not as good.

Make some angel hair or fettuchini and mix.  Add some parmesan cheese on top.  MMMMMM
Make a green salad, and toast some french bread (or whatever) - rub the toast with a raw garlic glove, and then butter it.

That, my friends, is a good meal.  Sony, you CAN make this meal.