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Tuesday, July 19, 2011

Food Recipe: Quick and Easy Spaghetti Sauce by El Queso

3 roma tomatoes
1 can of crushed tomatoes
2 cloves of garlic
1 onion
tablespoon of olive oil
salt, pepper, oregano, sage and parsley to taste

First off, get your saute or shallow pan ready by adding the olive oil and heating it up over medium heat until the oil spreads and moves around quickly in the pan.

Dice your garlic into small bits or better yet go the goodfellas route and slice it very thin. Add this to your hot pan and set the heat to low to allow the garlic to cook and steep in the hot oil. Enjoy the garlic aroma that will engulf your kitchen!

Next, dice your onion and tomatoes. If you like your sauce chunky feel free to do a medium to large dice, if not small is fine.

Raise the heat to a medium high and add your onions to the pan, stirring and cooking them until the onions are translucent. Stir in the crushed tomatoes and add all the seasonings to taste. It's best to add small amounts of each season until you reach the desired taste. Once you get the taste down, stir in your tomatoes and bring the sauce to a boil, then reduce the heat and let it simmer until the tomates are soft.

Allow to cool and pour over your favorite past and enjoy!

Notes: If the sauce is too thick add some water, if its too thin after adding the tomatoes let some of the moisture cook off.

When it comes to herbs and spices, fresh are the best way to go but dry spices work just as well and maybe cheaper.

Adding the tomatoes towards the end of the cooking time will let the tomatoes become soft but not mushy.

This is a very versatile sauce and can be used for lasagna, chicken and eggplant parmesean, baked ziti, and whatever pasta you enjoy.

Because this is a base receipe you can add other ingredients like mushrooms, more garlic, parmesean or romano cheese, red chilli flakes, or even more garlic to personalize your sauce.

If you want to add any meats like ground beef, turkey or italian sausage make sure you add it when cooking the onions. Be sure to cook the meat thoroughly and drain any excess fat to keep the sauce from being too heavy or oily.

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