this is pretty similar to everyone elses, but what i do is (and this is all eyeballed, no measurements):
get fresh tomatoes on the vine, remove where the stem is attached, then coarsely blend them (just a few shots in the blender).
lightly sautee veeeery finely chopped garlic in olive oil, then add some red wine (nothing smoky like a merlot - more like a chianti or even cabernet).
you can opt to use tomato paste or not, you can do it either way.
put it all in a crock pot with lots of basil, oregano, a pinch of salt, and i like to use honey instead of sugar. just let it cook and reduce for a looooong while. the best sauce takes all day.
it's good just like that, but you can add optional stuff like chopped onions, olives, and/or peppers. lightly browned meatballs or chopped italian sausages are good to add, too, and impart a nice flavor.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2005-08-29 05:21 pm (UTC)get fresh tomatoes on the vine, remove where the stem is attached, then coarsely blend them (just a few shots in the blender).
lightly sautee veeeery finely chopped garlic in olive oil, then add some red wine (nothing smoky like a merlot - more like a chianti or even cabernet).
you can opt to use tomato paste or not, you can do it either way.
put it all in a crock pot with lots of basil, oregano, a pinch of salt, and i like to use honey instead of sugar. just let it cook and reduce for a looooong while. the best sauce takes all day.
it's good just like that, but you can add optional stuff like chopped onions, olives, and/or peppers. lightly browned meatballs or chopped italian sausages are good to add, too, and impart a nice flavor.