This is the first of a number of tomato sauce recipes I want to share with my mum so I thought I’d post it here for posterity.
This is a pretty intense sauce and surprisingly made with tinned toms. It’s adapted from a recipe in The Geometry of Pasta by Caz Hildebrand and Jacob Kenedy, a brilliant book Nic bought me because of the cool illustrations. You should definitely check out the geometry web page plus look for manskills on YouTube with their groovy vids to cook food to. For example Farfalle Pasta With Broccoli, Anchovy & Cream (Not that I can eat it, but it still looks delish.)
4 cloves of garlic, sliced
7.5 tablespoons extra virgin olive oil
pinch of red pepper flakes
2.25lbs of chopped canned toms
0.75 teaspoons salt
Gently fry garlic until it begins to brown. Add remaining ingredients. Bring to a boil and then simmer gently, stirring frequently, until the sauce is nice and thick. This cooks for a good while and tastes better the more time you take, IMHO.
This recipe produces enough sauce to go with a pound of pasta so I’d recommend, after cooling, putting whatever sauce is leftover in ice-cube trays and freezing. Once the cubes are solid, remove them from the trays and store in the freezer in freezer bags. Next time you want sauce all you need to do is pull out a number of cubes and warm them in a saucepan as you cook your pasta.
Current temperature: here 21F/-6C, there 3C/37F