I am not generally a successful improvising cook but last night – damn, I winged some tomato sauce and it came out great!
I had made my Mom’s meatballs on Tuesday which tasted good, but really needed some good sauce and I was out. As I had 2 jars of CSA Heirloom Tomato Puree (which others had rhapsodized about) and all the other ingredients, I figured it was time to attempt my own sauce. To, thankfully, very tasty results.
And thus, here is the recipe.
2 22oz. jars of tomato puree (although this stuff was more like sauce)
1 diced onion
6 cloves of garlic, minced
1.5 t. sugar*
1 generous t. oregano
couple grinds black pepper
couple grinds sea salt
a bunch of red pepper flake
That was it! The puree was very thin but it cooked down well and at about 45 minutes it was pretty thick. I simmered it another 45 with the leftover meatballs and damn, that was one good dinner. Go me.
* Based on prior cooking advice from my Italian friend, CJ. Truly made the difference.