2-3 Tbsp Olive Oil (does not need to be extra virgin)
2 Tbsp minced garlic
2 Tbsp Devil’s Breath Hot Chile Relish
2 Tbsp chopped basil (fresh)
1 Tbsp dried oregano (use fresh if you got it)
16 oz can diced tomatoes
6 oz can tomato paste
1/2 cup red wine
1/4 cup diced onion (optional)
1. Heat the olive oil in a pot or skillet in medium heat until the oil
starts to shimmer.
2. Add onion to oil and saute for 1-2 minutes to soften.
3. Add garlic to oil and saute for 1 minute (do not burn)
4. Add wine and use wooden spoon to scrape up any overcooked bits
(e.g. deglaze the pan, see notes)
5. Reduce heat and add diced tomatoes, tomato paste, Chile Relish, and
herbs (basil, oregano, etc.)
6. Simmer for 10-15 minutes to allow flavors to blend. If cooked meat is
being added to the sauce it can be done at this stage as well.
Makes enough sauce to go with about 12-16 oz of cooked noodles.
Notes:
a. I often brown the meat to be added in Step #6 in the skillet before making the
sauce. Therefore, the deglazing process in #4 also picks up additional flavors.
Meat selection will often be spicy as well – hot sausage, or chicken that has
been coated with salt, black pepper, and red pepper mix.
b. The basic recipe here is a quick red sauce based on the diced tomatoes and paste.
Since you control the spicing, add-ons and final consistency it is uniformly
superior to anything you will pull directly from a jar.
c. Additional herbs to consider. If you’re opting to simmer long then adding
fresh rosemary will put more flavors in the medley. Fresh parsley and grated
hard cheese (parmesan or romano) are also good additions as well.
d. Once you start using freshly grated cheese you stop using the shaker stuff as well.