Sauce

The title says it all, sauce. Sunday sauce, gravy, red sauce. It's sauce and its simpler than you think to make. We don't do jar sauce in this house, not on my watch. 

So this a basic red sauce recipe. It varies depending on how I am feeling but normally I use crushed tomatoes with basil. Brand is everything when it comes to sauce and I prefer Tuttorosso. 

Start by heating a drizzle of oil olive, your pressed or chopped garlic(fresh), your red pepper flakes. The goal is to infuse the oil, make the garlic tender, and not brown or burn the garlic.

Once fragrant, add in your two cans of crushed tomatoes. Fill one can halfway with water and stir in. The sauce cooks down so the water allows it to not cook down too much or get thick. Add in salt, pepper, garlic powder, onion powder, and basil. I also like oregano but you can omit that if you'd like.

Bring to a light boil and then turn down to low simmer and continue simmering for an hour. Make sure to stir it here and there. You can cook this all day if you prefer, it's definitely better over time. I would not suggest cooking for less than an hour or you will get a generic tomato and garlic taste that tastes like the one time you were stupid and ordered pizza in Scrotun, PA because you're so used to amazing New Haven, CT pizza and really thought it can't be that bad. Oh. it was that bad.

Ingredients:

1/4 tsp red pepper flakes

2 cloves of garlic 

Olive oil 

2 28oz cans of crushed tomatoes 

1/2 of one can water

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp basil

1/2 tsp onion powder

1/2 tsp oregano