Spaghetti Sauce (for )

[Guest guest]

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FYI, and for anyone else who might be interested, here is my formula for perfect

marinara sauce, passed along for six generations of Italian women in my DH's

family tree!

In a heavy skillet, pour about 1/4 cup of extra virgin olive oil. To the cold

oil, add 2 cloves of thinly sliced garlic (not crushed or chopped), a large bay

leaf, a few turns of fresh cracked black pepper, and a good shake of hot red

pepper flakes. (Note: my DH uses a razor blade to slice the garlic paper thin,

like in the movie Goodfellas. It adds a wonderful flavor, and the garlic

practically melts right into the oil)

Heat the oil over medium heat, just until the garlic starts to " sizzle " . Do not

let the garlic brown, or your sauce will be bitter.

As soon as you hear the sizzle, add a large can of unsweetened chopped or

crushed tomatoes (Progresso, Pomi, Dei Fratelli, San Marzano are all good brands

to try). It is a good idea to have the opened can ready on the couter next to

you, because you want to time it right.

Heat and stir until oil and tomatoes are well combined. At this point, add 1/2

teaspoon of sea salt and a few good shakes of oregano.

Lower heat and simmer about 15 minutes.

That's it! This makes the best spaghetti or pizza sauce you will ever taste,

and it is so easy (well except for the tricky timing of the garlic, LOL)!

Enjoy,

Nik

Adding a can of tomato paste? Someone else on here said that tomato paste would

make it sweeter.....

The sauce I tried before had tomato paste in it - and it was way too sweet.

Since tomato paste is concentrated, I would have thought that would have made it

sweeter.

???