Snax N The City.

Bitches Be Basic: How to Make a Classic Tomato Sauce.

Hello my lovelies!

Wonda & I wanted to take a step back for a minute & introduce something that we thought would be essential to SnaxNTheCity, basics!

basic

Because what good are all these yummy recipes if you can’t deliver the basics?

To start off our little lesson in food 101, I’m going to teach you how to make tomato sauce. This sauce can be used for lasagna, pizza, or for a good chicken parmesan. As I was writing this, I was actually making this sauce for the first time, and it turned out marvelous!

finished sauce

So join me on my journey into making one of the best basics out there! Also, check out what I use to sauce for on a post on SnaxNTheCity.com on Thursday!

Let’s get cooking:

sauce

1 can large can (28 oz) of crushed tomatoes

1 small can (14 oz) of diced tomatoes

2 tablespoons of chopped garlic

1/4 cup of diced red onion

1/2 cup of white cooking wine

1 1/2 tablespoons of basil

2 tablespoons of parmesan cheese

Salt & pepper to taste

I started off by sautéing the garlic & onion in olive oil. I used a large pot on mostly low heat for this recipe in order for the flavors to come together.

sauce 1

Once the garlic & onions are soft, add the can of crushed tomatoes.

Okay let me pause here & tell you a story about the diced tomato situation.

I could NOT find a small can of crushed tomatoes so I had to do a mix of diced

sauce 2

& crushed, instead of all crushed.

If you like a chunky sauce, skip this little tip but if you’re like me & don’t, put the can of diced tomatoes in the blender/food processor & turn those suckers into a puree.

sauce 6

Getting back to the recipe, I added the now-pureed-formally-diced-tomatoes to the sauce & let it simmer for 25 minutes.

sauce 5

I know some of you guys will kill me for using dried basil but honestly, I completely forgot to buy fresh bail so, this will do.

sauce 7

The point is, add the basil while the sauce is simmering.

Once the 25 minutes is up, I added the white wine &  my ~extra secret special ingredient~ :

sauce 3

I add a *little bit * of heavy cream just to cut the tanginess for the tomatoes.

Totally optional, it’s just something I like.

Anyway, let that simmer for another 25 minutes.

After that, your sauce is done!

If you like your sauce on the smoother side, run it through the blender/food processor just like I did for the diced-turned-pureed-tomatoes.

Volia!

finished sauce

A perfect tomato sauce, perfect for all your pasta needs.

Check the site on Thursday to see *what* I used this sauce for.

Trust me, you’ll love it!

Also, tell us if you’d like to see more of these basic posts!

Give us some feedback in the comments.

Happy cooking! ❤

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This entry was written by SnaxNTheCity and published on July 12, 2016 at 4:33 pm. It’s filed under food and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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