Mike's Lawfare Kitchen

TOMATO SAUCE

INGREDIENTS:

• 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)

• 5 tablespoons butter

• 1 onion, peeled and cut in half

• couple cloves of garlic (whole or chopped)

• Salt

• chili pepper flakes (optional)

DIRECTIONS:

This is Marcella Hazan's excellent basic tomato sauce recipe that I modify to add a couple cloves of chopped garlic, or if you prefer, a whole clove or two placed in a small amount of olive oil until lightly brown, then remove just to add flavor. I also like a sprinkle of chili pepper flakes (Calabrian preferably) and a squeeze or two of tomato paste. I like the real stuff in the tube. Sauté out the bitterness briefly without burning anything. Then add the canned tomatoes, butter, onion and salt to taste.

Double this if you have more guests or want to save it in the fridge or the freezer. Put this in a quality sauce pan and simmer - bubbling but not too much - for 30-45 minutes. It is all about the consistency and this will be used as a base for a lot of great culinary joy.