When it comes to making red sauce, I’ve learned a lot from John’s teachings – although it’s been more than two decades since then. I want to take a moment to acknowledge him for the valuable life lesson, although I must clarify that this recipe is not exactly the same as his. Allow me to share with you my version, which is a grateful descendant of the original.
Ingredients
- 1 tablespoon of olive oil
- 5 cloves of garlic, smashed and peeled
- 3 tablespoons of tomato paste
- 1 can (28 ounces) of crushed tomatoes*
- 1 teaspoon of dried oregano
- 1 teaspoon of kosher salt
- A pinch of red pepper (optional)
Cooking Instructions
Heat a large saute pan over medium heat and add the olive oil. To know if the pan is hot enough, you can drop a little water on it – if it sizzles, you’re good to go. Give the oil about thirty seconds to warm up before adding the cloves of garlic. This step is crucial for the overall quality of the sauce, in my opinion.
Slowly and gently cook the garlic, making sure not to scorch it! If the pan becomes too hot, remove it from the burner immediately to cool down. The aim is to let the oil simmer delicately around the garlic, allowing the cloves to turn a beautiful golden brown. This usually takes about three to five minutes.
Once the cloves have achieved their golden color, add the tomato paste, salt, oregano, and optionally, the dried red pepper. Although John’s original recipe didn’t include tomato paste or oregano (he added fresh basil instead), we find that they add a depth of flavor that we enjoy. Stir the mixture for about a minute, then add the crushed tomatoes. Let it simmer for five to ten minutes, aiming for a thickened sauce without it becoming too dense. If it gets too thick, you can add a little pasta water to achieve the desired consistency.
Before turning off the stove, take a moment to taste the sauce. Does it need more salt? How about some freshly ground pepper? If it tastes too acidic, try adding a scant teaspoon of table sugar. Personally, I find that using Pastene canned whole tomatoes ensures the perfect balance of acidity. Sadly, I can’t get them now that I live in the West. This post made me look into my options, and I discovered that the only place I can find them is the manufacturer, located in Massachusetts. I would love to show them my support, but the shipping costs are quite high. I currently have a twelve-pack in my shopping cart, contemplating whether to go ahead with the purchase.
Serving Suggestions
This glorious red sauce complements perfectly a pound of freshly cooked al dente spaghetti or linguini. Just top it with some freshly grated parmigiano-reggiano, and you’re in for a treat. Alternatively, you can use it as a delightful lasagna or pizza sauce. It also works wonders in a spaghetti squash gratin or calzone. The possibilities are endless, but one thing is for sure – each option is absolutely delicious.
Tomato Insight
John advised me to use whole peeled tomatoes, explaining that the crushed and diced cans often contain blemished tomatoes. On the other hand, the cans of whole tomatoes are filled with the best quality produce. At some point, I strayed from his advice, thinking that the chopped tomatoes were more convenient. However, something has been brewing within me lately, and during the preparation of this batch, I made up my mind – I will definitely avoid chopped tomatoes in the future. No matter how long you cook them, they just don’t break down properly!
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