It’s the fresh taste I love.
There are Italians out there who love a long-simmered sauce. And I love certain of those sauces namingly my mom’s sauce (the best ever). Other sauces tend to take on an overcooked flavor and remind me of potluck dinners. You know the ones I’m talking about; the lasagna with the mystery sauce (don’t know if it’s store-bought or not), the burnt edges and covered in aluminum-leeching foil, or the ziti casserole with sugary tasting sauce?
This is a quick sauce, yet excelling in flavor. Since it is not summer yet and there is no abundance of fresh tomatoes, this is the next best option, plus the tomatoes are ready and a bit saucy to help you out.
Give it a try. You won’t be disappointed.
- 2 Cans BPA-free organic whole peeled tomatoes, such as Muir Glen
- 2 large cloves garlic, finely chopped
- 1/2 cup sun-dried tomatoes packed in oil (preferably olive oil), undrained, plus additional oil to taste. I used about 1/4 cup oil
- 1/4-1/2 cup water (I use clean water to get rest of tomato out of cans, then I add it to the pan)
- 4-5 cubes frozen basil, or 1-2 tablespoons minced fresh basil
- Big pinch dried or fresh rosemary leaves
- 2 teaspoons dried parsley
- Seal salt with minerals, to taste
- Freshly ground black pepper, to taste
Heat all ingredients just until hot. Transfer to a food processor; process until as smooth as you like it. Return to pot until ready to serve. Serve with pasta. Warm gently if needed.
Adjust seasonings as needed according to taste.
We served with freshly grated Parmigiana Reggiano.