As the temperature outside continues to drop, our bodies need more and more energy to keep warm while also tending to our daily activities. In other words, this is a great excuse to eat more carbs and, namely, more pasta! That’s why for this issue, I decided to share my delectable recipe for tomato sauce. This recipe is affordable, easy to make, and makes for a comforting quick meal after coming home from a long day. I’ve kept this recipe simple, not wanting to lose the authentic basics of great tomato sauce, so I hope you’ll enjoy it. Buon appetito!
Salsa di pomodoro con basilico Giovanni (John’s Tomato Sauce with Basil)
Food Cost: Using dried pasta, about $2.30 per serving
- 6 tbsp. extra virgin olive oil
- 1 small yellow onion, finely diced
- 3 cloves of garlic, minced
- 4, 23-oz. cans of San Marzano tomatoes
- 15 leaves of fresh oregano, roughly chopped
- 20 leaves of fresh basil, chiffonaded (rolled together and then sliced to make small ribbons)
- Kosher salt and freshly ground black pepper
1. In a large saucepan, heat the olive oil until a small piece of onion sizzles when dropped in. Add the rest of the onion and allow to cook until semi-tender. Then, add the garlic and stir. Allow to cook until the garlic becomes aromatic, but not for too long, otherwise the garlic will become bitter.
2. Crush the tomatoes and add them to the saucepan, stirring to combine them with the onion and garlic mixture. Allow to simmer, stirring occasionally until the acidity of the tomatoes has weakened.
3. Finally, remove from the heat and add the basil and oregano. Stir in until combined and season to taste with salt and pepper.
Questions? Feel free to contact me through my Facebook page (John Kemp’s Kitchen) or Instagram (@johnkempskitchen). Enjoy!