If someone makes you a homemade red sauce, and you don’t ess their dee (or similar), then that’s on you.
((That shit takes work.))
Homemade Red Sauce Recipe (by Forks Over Knives)
- 5 Cups Heirloom Tomatoes, Cored and Small-Diced
- 1/2 Cup White Onion, Diced
- 3 Cloves Garlic, Thinly Sliced
- 1/2 Tsp Chili Flakes (Optional)
- 1 Carrot, Finely Grated (Optional) ((if tomatoes are not sweet))
- 1/4 Cup Vegetable Stock
- Freshly Ground Black Pepper, To Taste
- 6 to 8 Leaves Fresh Basil, Torn
- Black Olives, Diced
- Chili Flakes
- Fresh Parsley, Minced
((The recipe I used was on video, and did not specify amounts, so just make it so it looks like you would eat it.))
First, gather and prepare your mise en place.
Next, preheat a large fry pan over medium-high heat, and dry sauté the onions until they start to soften and brown slightly. At this point, add the garlic, and let cook for 30 seconds or so.
If using, add the chili flakes and carrots at this stage as well (I did not use carrots, but I did use a variety of tomatoes, because I don’t know which ones are sweet).
At this point, add vegetable stock to deglaze the pan, and let cook for 4 minutes, or until the onions are translucent.
To finish the sauce, add the tomatoes, and cook on medium-low heat for 20-25 minutes ((mine was too watery at this point, so I cooked for longer)), tossing or stirring to be sure they do not stick.
Add freshly ground black pepper, and remove from the heat.
Lastly, add the fresh basil, and stir to combine evenly.
In order to transform a Pomodoro Sauce, in to a Puttanesca Sauce, simply add capers, black olives, chili flakes, and fresh parsley.
((I did this, and it was delicious.))
Serve over pasta.
((DON’T YOU DARE SAY ZOODLES!))
+ This meal is refined sugar free (and sugar substitute free), to the best of my knowledge.