|2 tablespoons||Extra-virgin olive oil|
|1 small||Onion or 1/2 medium onion; finely chopped|
|; (about 1/2 cup) or|
|; 1 large clove|
|; garlic, lightly|
|1 can||Plum tomatoes; drained of the can|
|; juices (28-ounce)|
|Hot red pepper flakes or freshly ground|
|; black pepper to taste|
|Few leaves of fresh basil or parsley|
In a 11/2 to 2-quart saucepan, combine the oil and onion and cook over medium heat, stirring frequently, until the onion is fully tender and golden, 8 to 10 minutes. Or, over medium-low heat, combine the oil and the garlic. Cook the garlic, pressing it into the oil a couple of times to release its flavor, until it barely begins to color on both sides. Remove the garlic.
With a food mill, puree the tomatoes directly into the pot and stir well.
Add salt and either hot pepper flakes or black pepper to taste. Increase the heat slightly and bring to a brisk simmer. Adjusting the heat as the sauce cooks down, and stirring frequently, simmer briskly for about 12 minutes, until the sauce has thickened and reduced.
Season with herbs according to the recipe you are preparing. For the most basic sauce, add a few torn basil leaves or a tablespoon of finely cut parsley while the sauce is simmering. Then add a little more at the end of cooking.
Yield: 2 cups
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9264 Converted by MM_Buster v2.0l.
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