Saucy Saturday.....

The last few months I have been making this particular sauce....a lot.  I make a large batch and freeze the leftovers.  Think of it like 'nesting' except without the baby!  I don't know what I am preparing for....a power outage, a run on food...Armageddon!?

But I do love this red sauce.  I just wanted to try something different and it works for me.  It is sweet, but not too sweet, deep, rich, garlicky and coats a pasta well.  I would like to think it is a hybrid of several of my more traditional red sauces I have made over the years.  So, again, this is not some new discovery here.  Just maybe try it if you need a change of pace...or you have picky eaters to feed like me!

My New and Improved Red Sauce

1 28 ounce can of crushed tomatoes and a little water to rinse it out. PLUS 1 15 ounce can.
5 cloves of minced garlic
3 shallots finely minced
1/2 tsp of red pepper flakes (I always add more to my finished product)
a little squirt of my tubed tomato paste
Fresh pepper/Coarse salt
1/3 C olive oil
2 TB of real butter.
Chopped fresh herbs added at the end.  I used Basil (duh), oregano and thyme (because I had it).  OF COURSE you can use dried here but I always suggest fresh basil here.  I love it :)

In a skillet saute the garlic, shallot, salt and pepper in the olive oil/butter until translucent, the shallots have properly 'sweated' and they are soft and fragrant.  This may take 5-7 minutes.  At this point I add the tomato paste and red pepper flakes.

Add the tomato sauce, cover it and let is simmer on low for as long as you need to but not longer than 3 hours (just a guess). 


If I am using dried herb this is the time when I add them.  BUT, when I use fresh I wait until before I serve it.  I want to be able to taste it.  I know there are 2 different schools of thought on this.  I say do what works for you!

I like to add a little chopped basil on top.  It should come as no shock to you that I eat basil on a lot of things ;)

Fresh Mozzarella cheese I have been hoarding all week from Traders Point Creamery.  I love it!