Tomato Sauce

I know that RipleyPickles has already posted Batali’s tomato sauce, but it is always nice to have options.  Here is my quick tomato sauce recipe.  I use this with all types of pasta dishes and when making a pizza pie.  I think it is very important to use “crushed tomatoes” for this recipe.  I avoid cans that include seasonings (sick), diced tomatoes, pureed or whole tomatoes.  My favorite brand is the San Marazano because I always find it and well honesty happen to like the clean look of their label.  Cento is another good brand.  You can keep this sauce for up to 3 or 4 days refrigerated. -ts 

1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes (or more if you like the spice)
1 – 1/2 teaspoon sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon

  1.  Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, sauté just 45 seconds or until everything is fragrant; you don’t want the garlic to brown.
  2. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes.
  3. Remove from heat and taste.  If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.

 Makes about a quart of tomato sauce.

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Filed under Comfort food, Italian food, Party food, Pasta, Sauces, Veggies

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