Tomato Sauce, in a pinch.
I made this amazing, basic tomato sauce for dinner tonight. It’s from the book “How to Cook Everything” by Mark Bittman, which is a book any food lover should own and use profusely. My wonderful friend, Marina, gave me this book as a gift and promised I would love it. When I opened it, I couldn’t stop leafing through the many pages, absorbing recipes, definitions, and preparation techniques.
I prepared this tomato sauce in roughly 20 minutes and it was enough to coat a pound of pasta. It was so tasty, quick, and easy that I encourage anyone to make it, even if you’re just cooking for one (freeze the rest)! Perfect for a cold winter night.
Heat 2 T. olive oil in a large skillet over medium-high heat and add 1 onion, chopped. Cook until soft and transparent, about 3 minutes. Add 1.5 - 2 lbs canned tomatoes, drained and chopped (I used one 2 lb. can of Tutto Rosso tomatoes) with a bit of salt and a generous grind of pepper. Cook until the sauce has thickened a bit and the tomatoes delicately start to dissolve, about 10 minutes. Spoon over pasta, or freeze it for later. I added a heaping cup of shredded mozzarella to my sauce, along with a bit of reserved pasta water and a splash of olive oil.
