. Then we'll talk f-stops and apertures. Or go see my friend Leigh for a gifted camera-slinger. This is a simple pasta sauce, suitable for vegetarians, vegans, or anyone who likes pasta. Seriously, as long as you have some basic knife skills and can work a can opener, you're good to go.
First step - gather the ingredients. You will need:
1 - 28oz can whole tomatoes. I like Muir Glen Fire Roasted
1 - 6 oz can tomato paste. Again Muir Glen
3 cloves of chopped garlic - more or less to taste. I used two since Carol doesn't like a whole lot of garlicky goodness
1 small onion, chopped
1 tbs. chopped fresh oregano or 1 tsp dried.
3 tbs. chopped fresh basil
Olive oil
Sugar (vegan sugar is available or use Stevia
)Salt
Got all that? Good. Now, heat a tablespoon of olive oil in a good-sized saucepan
over medium heat and add the onion, garlic and salt to taste. Saute until the onions are getting a little soft, but be careful to not burn the garlic or else you'll have to start over, because that will taste nasty. Trust me.Open the can of tomatoes and start grabbing them out. You can use your (hopefully recently washed) hands since you're going to crush those suckers into the saucepan anyway. Or you can be a wimp and fish them out with tongs
. Either way, hold it in your hand over the saucepan and squeeeeeeeeeze them all into the pan. The idea is to make little pieces from big chunks. Do this with all of them, then dump the juice from the can into the pan, Stan.Starting to look like a sauce now, right? A bit runny, but it's getting there. Now, add in the oregano, maybe 2 tsp of sugar to knock back the acid a bit, and the tomato paste. Stir
that up good until the paste is all incorporated and the sauce is nice and thick. Make sure it's all heated through and toss in the basil. You're done. This stuff will taste better than anything you can get out of a jar, and you can tweak it how you want. Throw in some roasted red peppers, more garlic, olives, mushrooms, whatever strikes your taste buds. I tossed in a 1/2 bag of Morningstar Farms Grillers Crumbles that we had in the freezer and served it over whole-wheat penne.
Yum.
