The most famous tomato sauce?


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4 items. Actually it sounds good as is. To tell you the truth I could not ever make it as directed. I would always have to add something extra.
 
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Me too. There are classic combinations for some foods. What herbs goes best with tomato?
Besides garlic cloves, I throw in basil and oregano. fennel is good also but watch that one, just a little is good. some red pepper if you want a little kick works also. I never saute my garlic first, but though it in later, keeps it sweeter.
 
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I cut up my tomatoes, put on large sheet pan and roast in a hot oven with olive oil, fresh basil, oregano, garlic cloves, salt and sometimes crushed red pepper flakes. Roast till soft and most liquid cooked down and then puree. That's how I preserved all my tomatoes last year.
Do they become "tangy" like sundried tomato flavor?
 
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Without the crushed red, it makes a very thick , sweet sauce. I don't even peel the tomatoes, just core and quarter or leave whole if small.
 

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