The last few times that I’ve made my own tomato sauce the results have been very underwhelming. They have just been ok. Nothing great. Nothing to write about. I was having the same trouble some time back with my Rice and Beans recipe, all of a sudden it just fell flat. So whatever. I was in need of a sauce when I made my Ricotta Gnocchi and I need it to be made fast. The recipe that follows are the results of that cooking session. I had great success and it is probably one of the best tomato sauces I’ve made in a long time. The secret is in the oil, as was the problem with my Rice and Beans, I just wasn’t using enough. There is a lot of it. So if you are on a diet this isn’t for you.
1/4 – 1/2 cup extra virgin olive oil
1 medium onion, small diced
4 cloves garlic, minced
pinch of red pepper flakes (optional0
pinch of paprika
1 28oz can crushed tomatoes
10 basil leaves
salt and pepper
*heat olive oil over medium high heat. add onions and cook 3-4 minutes then add garlic and cook another 5 minutes or so until soft
*add red pepper flakes (if using) and paprika and stir for 1 minute
*add crushed tomatoes and stir really well to help incorporate as much of the olive oil as you can. it’s a really oily sauce! cook for 5-10 minutes.
*wash and dry your basil, then stack the leaves, roll them tight and cut into thin slices. add them to the sauce along with salt and pepper to taste and finish cooking for 3 minutes and then serve and enjoy!