the simplest and most delicious (authentic) tomato sauce

hello all!

in my family sauce was something we rarely went without. it was a simple, fresh and healthy way to both feed our family or entertain many on a budget. most of my memories of growing up are centered, quite literally, around my grandparents kitchen table in new york. everyone brought something, everyone made something, even the kids.

i am not quite sure if it is the changing weather or the fact tat i just woke up from a perfect nap and am now ready to chow down, but i thought it was about time to share this recipe not only because it represents one of m favorite childhood memories but because it is a both affordable, fast and a GREAT dish to make when trying to impress guests with real home cooking.

every region in italy ave different recipes for their versions of a traditional tomato sauce. my family is from southern italy, where seafood (anchovies, for example) are predominant in our cooking. this is a traditional simple sauce which can be varied in an wa to adapt to whatever you want to make it with. for example, if making a zuppe de pesce, adding anchovies with the onions will give a nutty taste, bring out the flavor of te parmigiano and compliment whatever fishes you use.

making this recipe in bulk is a great idea because you can freeze it forever, m mother used to put it into small Tupperware containers, or ziploc bags and just cook whatever portions were necessary.

please enjoy.

ingredients
1 lb. can of good whole tomatoes (san marzano being the best, but Red Pack makes a surprisingly good tomato.)
2 medium sized sweet yellow onions, diced small.
7 cloves of garlic, minced.
1/4 c. fresh parsley (to add at the end)
3/4-1 c. fresh basil (to add at the end as well)
the rind of 1 wedge of parmigiano cheese.
salt and pepper to taste

*a great tip is to save your rinds when the cheese is almost gone, it has all the flavor and salt of the cheese and saves you money from grating $12 worth of cheese into the sauce :)

step 1: sautee and sweat the onions on a medium heat with about 1 tsp. of sea salt. the salt draws the moisture out of the onions to provide you wit the utmost sweetness and flavor so it is always important to season your dishes
step 2: add the garlic and let heat through, being careful not to burn. add the can of tomatoes to the pot and use your hands to crush (or a and mixer :) and add the rind of cheese.

let the sauce come up to a boil on medium high, and reduce and let simmer for as long as you want, the longer being the better. before serving add the fresh basil and parsley and you are ready to serve...


portion and freeze accordingly and enjoy...