Today I told my sister I needed a recipe for spaghetti sauce that uses canned diced tomatoes. We found (ahem) several in our food storage room today. This is what she sent me!
Recipe One:
1 large
bunch of fresh basil, 2 cups canned diced tomatoes, drained, 5 coves of
garlic, peeled and chopped fine, 5 tbs olive oil, salt, and pepper to
taste
(this goes with 1 lb spaghetti)
prepare the basil by washing it and pulling the leaves off, drying, and tearing the leaves in half
put tomatoes, garlic, olive oil, salt, and pepper in a a saucepan (don;t
use a pot, sauces cook by reduction and reduce better in a shallower
pan) and turn the heat to medium high
cook for 20 to 25 mins or until the oil floats free from the tomato. taste and correct for salt
off heat, as soon as sauce is done, mix in torn up basil, setting aside a few pieces for adding after the sauce has been tossed with the pasta
(always toss sauce and pasta and add a little oil to the pasta when you toss it with sauce)
Recipe Two:
1 can crushed tomatoes, 1 can diced tomatoes, 5 tbs butter , and one onion cut in half
you put it all in a pan together and cook it very slow for 45 mins or until the fat floats free from the tomatoes
while you are cooking it, be sure to stir the onions around so they don't burn
again, cook in a shallower pan
when it's done (really 45 mins is the best time) discard the onions and mix with spaghetti or gnocchi, with a little more butter and be sure to taste it and salt it
