Since Christina's request a few weeks ago, I've been thinking I'd document the making of my favorite tomato sauce. Unfortunately, I've come to grips with the fact that no camera is safe in a kitchen where the cook is already hanging on by a thread. So while pictures of the process would likely make you drool into your keyboard (or shriek in horror at the calamity in my kitchen), I'll instead have to offer a text-only version if I ever hope to fulfill Christina's dreams. This is a very simple, versatile, light sauce. Just the way I like it.
1 onion, chopped
2 cloves garlic, minced
2 28-ounce cans whole tomatoes or the equivalent of fresh, peeled, seeded tomatoes (Note: It's very important to use the best tomatoes you can get—the fancy, expensive Italian brands are worth every penny. And as a subnote, if you've ever grown and canned tomatoes, you'll realize the good ones are actually worth about five times what we grudgingly pay for them.)
1 can or 2 cups veggie broth
2 bay leaves
Salt to taste
Fresh basil, chopped
- Preheat oven to 375.
- In an oven-proof pot that has a lid, saute onions in olive until translucent. Add garlic and cook for a minute or two more.
- Add tomatoes, broth, and bay leaves and bring to a low boil. Reduce to a simmer and cook until reduced by about a third, stirring occasionally.
- Cover the pot and bake for 30–45 minutes, or until the sauce is chunky and delicious and begging to coat your pasta. That's not a euphemism.
- Salt to taste and stir in chopped basil.