A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Pasta Sauce

Pasta Sauce

Pasta Sauce

Right before going on vacation I bought a bunch of tomatoes.  Those deep red fruity jewels seduced me.  

They weren’t going to last until we got home, so I set about making something of them.



After coring and halving them, I preheated a pan with some olive oil, threw in the tomatoes, and salted them a little.



I just let them break down, slowly, over medium heat, stirring occasionally.

Meanwhile, I peeled a bunch of garlic.



I smashed the garlic and threw that in the pan too, along with basil and oregano sprigs from my herb pots.



I just let it keep simmering, and thickening up, and occasionally tasted it.  I added a small bit of red pepper flakes.

After it reached a consistency I liked, I removed the herbs, garlic cloves, and skins that had separated.



And then I had sauce.



It was delicious.

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