I made this sauce five hours ago and have taken about a forty minute break in between then and now from trying to convince everyone I know to make it, too. This particular recipe is unique in that you don’t begin with a mirepoix (as every other recipe for tomato sauce I have ever encountered does, and there’ve been lots, ok); instead, you cook down the tomatoes with nothing but a little salt, and once they’ve reached the right consistency, you add about a quarter of a cup of basil and garlic-infused olive oil and simmer for like two minutes. So WEIRD and EASY and it tastes completely divineeee.

I made this sauce five hours ago and have taken about a forty minute break in between then and now from trying to convince everyone I know to make it, too. This particular recipe is unique in that you don’t begin with a mirepoix (as every other recipe for tomato sauce I have ever encountered does, and there’ve been lots, ok); instead, you cook down the tomatoes with nothing but a little salt, and once they’ve reached the right consistency, you add about a quarter of a cup of basil and garlic-infused olive oil and simmer for like two minutes. So WEIRD and EASY and it tastes completely divineeee.

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