Tuesday, May 10, 2016

But for you I will (Tomato sauce)

People say we live in a binary world, an either/or world, where people fall into two categories. You’re either this or that. People either like their cereal crispy or soggy; they prefer sweet or savory; they’re either morning people or night owls. Let’s say I agree with this (I don’t but that’s a story for another time), and since we’re all about food here this must also be a world where people either follow recipes or they don’t. Are you with me? Great.




I am not a recipe person by nature. Whether it’s because I have an innate ability when it comes to the kitchen or because I do not like being told what to do, I’ll leave to you to decide (Hint: It's both). I do write things down but they’re more likely to appear as a grocery list rather than an actual recipe. This has a tendency to drive recipe people insane and so it's because of them (and because having a food blog without actual recipes is too counterproductive even for me) that I have become a recipe person by nurture. You're welcome.


Today’s recipe is one of those that started as a grocery list. In college I had decided I wanted to make a big family-style dinner for my friends and so had everyone trek out to Revere (I went to school in Boston and lived at the end of one of the train lines). Halfway through a friend, who also loved to cook, asked after my sauce recipe because she was interested in making it again and was disappointed to hear that all I had to offer her was a list of items. No measurements, no instructions, nothing. "Oh you're one of those," she complained to me.
I think the proper terminology here is "om nom nom"

The answer, of course, was yes. 

am unapologetically one of those people who doesn't always use a recipe. Sara Bareilles probably puts it the best way in the lyrics to her new musical Waitress in the opening song where she says "And then it's down with the recipe and bake from the heart." It's cliche sounding but when it comes to recipes like that, your tomato sauces or chili or meatballs. Things that have been handed down for ages, things that are forgiving, it's easy to make it up as you go along. Until someone asks for a recipe. But for that friend, and for you I've written it down. 
Tomato sauce
Makes roughly 6 cups

1 28 oz can Crushed tomatoes
2 2
8 oz cans diced tomatoes
1/2 an onion, chopped
1 TBS tomato paste
3 cloves garlic, minced
A handful basil, chopped
A handful oregano, chopped

a Tbsp of sugar
olive oil

Put all of your ingredients into an 8qt stock pot, or your stock pot of choice. Let them simmer for 15 minutes and give it a taste. Mine had too much of an acid taste to it so I added a tablespoon of sugar and let it simmer for another 15 minutes. Add salt and pepper to taste.

That's it. In roughly 30 minutes you've got sauce that can be used on whatever you put sauce on (pasta, meatballs, pizza...mmm pizza) And let's be honest, homemade sauce always has you looking like you spent days over a hot stove. No one has to know that instead you sat on the couch and continued binge-watching the Originals. 



So good

Let simmer for 15 minutes, taste it.

Too much acid

So I added a TSP of sugar
So much better

If you have a desire to follow me on the tweets and instagrams you can do so at @npalmerco08 (or, you know, follow the hyperlinks)