Something my friend taught me on really good tomato sauce is (1) TIME. but also, just cook down your olives and garlic nice, with a little salt. Add nothing but fresh basil, and salt and pepper to taste. If you really want, some crushed red pepper flakes are also good, but it's a preference.
I was making it for so long with oregano and a bay leaf and onion powder and stuff, it always seemed bitter. This is SO MUCH MORE versatile.
I also know a very cool trick for a pasta dish. Take garlic and shallots, dice them very finely. Brown with a pinch of salt in olive oil. Add chopped/diced/whatever size portobella mushrooms you like. Deglaze the pan with marsala wine and stock (vegetable works just fine, I did this vegan once.) Or just wine. Or just stock. Keep cooking it up. Then push it all to the rim of the pan and dump in a container of grape or cherry tomatoes. Top with some salt and pepper to taste, and chopped basil. Put a small lid on the tomatoes on a low heat and add some stock or wine. They will essentially explode in a short time. Anything that doesn't, push down with a large spoon or something that can push them down. Then mix it all together and season it up -- I use herbs de provence. Add some extra wine/stock to keep it mosit. Toss with ridged pasta (it holds the flavor better) and fresh parmesan.
It's easier than it sounds (you just have to watch it). You can add in all sorts of things at the end. Spinach is great, peas are nice. Broccoli works too. Yum. :)
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I was making it for so long with oregano and a bay leaf and onion powder and stuff, it always seemed bitter. This is SO MUCH MORE versatile.
I also know a very cool trick for a pasta dish. Take garlic and shallots, dice them very finely. Brown with a pinch of salt in olive oil. Add chopped/diced/whatever size portobella mushrooms you like. Deglaze the pan with marsala wine and stock (vegetable works just fine, I did this vegan once.) Or just wine. Or just stock. Keep cooking it up. Then push it all to the rim of the pan and dump in a container of grape or cherry tomatoes. Top with some salt and pepper to taste, and chopped basil. Put a small lid on the tomatoes on a low heat and add some stock or wine. They will essentially explode in a short time. Anything that doesn't, push down with a large spoon or something that can push them down. Then mix it all together and season it up -- I use herbs de provence. Add some extra wine/stock to keep it mosit. Toss with ridged pasta (it holds the flavor better) and fresh parmesan.
It's easier than it sounds (you just have to watch it). You can add in all sorts of things at the end. Spinach is great, peas are nice. Broccoli works too. Yum. :)