This came about for lunch yesterday. I wasn't feeling too good and needed a big filling meal to settle my stomach. My little sister opened a can of tomatoes last night just for the juice to make herself another caesar....so the next morning I thought well I might as well use them to make a delicious tomato sauce for lunch! It really hit the spot and I felt soooo much better after a bowlful and a little nap........
This is a very versatile sauce. You can use it for lasagna or chicken parmesan or as a base for a delicious tomato soup. If you want you can add mushrooms or peppers to make it more interesting or, if your my husband, ground beef. In his opinion, it's much better with ground beef...... To each their own!
What you need Half a large onion, finely chopped
3 cloves of garlic, minced
one stalk of celery, finely chopped
a pinch of chili flakes(optional)
1 tsp each of dried or fresh basil, oregano and thyme
One 28 oz can of whole tomatoes (with or without juice!)*
One small can of tomato paste
A pinch of sugar or 1/2 tsp or so of honey (to balance out the acidic tomatoes)
A splash of red wine vinegar or sherry
Salt and pepper to taste
A bunch of fresh parsley, chopped
SAUTE onion and celery until softened then add garlic and herbs. Saute one minute more then add tomatoes and tomato paste. Bring to a simmer and using a potato masher, mash up all the tomatoes so you have a uniformly chunky sauce. Add sugar and red wine vinegar or sherry. Add chopped parsley and salt and pepper to taste. Serve over your favorite noodle! I like this little Fusilli pasta because it holds all the little bits of sauce and tomato really well. Rotini or shell pasta would be good too.
*If you used the juice with your tomatoes then simmer the sauce longer to make it a little thicker.
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