This was your father's pasta sauce; I smuggled it out of a POW camp in Nam

[Guest guest]

It's all about the sugar, baby.

 

Two big cans peeled roma tomatoes

One big can diced tomatoes

2 tablespoons oregano

2 tablespoons basil

1 tablespoons thyme

1 bulb of garlic

salt and pepper to taste

1/2 tablespoon dried chili flakes

1 1/2 tablespoon extra virgin olive oil (water if you

like)

 

1 green pepper, julienne

1 red pepper, julienne

1 large spanish onion, rough chop

1 Handful white button mushrooms, rough chop

 

Sugar to taste.

 

1 peel your garlic and break up cloves, then wrap all

in aluminum foil (1 bunch, not individually) and roast

in in the oven for as long as it takes to turn golden

brown and soft (about 15-25 minutes). take out, cool.

 

2 take one can romas and puree them or mash them (just

pulpify the buggers) but not so much that they become

water... keep your thickness. Toss the roasted garlic

in the tomatoes and puree that too.

 

3 sweat your onions in the oil on medium high; toss in

your peppers next then finally the mushrooms.

 

4 as soon as the mushrooms begin to turn, change heat

to medium, add the can of diced tomatoes and the

pureed tomatoes & garlic mix. mix well and keep your

food moving with an occasional stir.. you know the

heat of your stove better than I.

 

5. take the other can of romas and by hand squish them

and tear them up and add them to the sauce in chunks.

add all of the spices and chili flakes. turn up heat

again to medium high.

 

6. keep stirring, always keep food moving on the high

heats; as soon as it's bubbling, turn your heat down

to low and keep stirring until it's safe (wont burn).

 

7. you're not actually adding sugar to taste.. the

sugar is a chemical balance for the acidity of the

romas; taste your sauce before adding sugar and add

it, stirring throughly, about 2 tablespoons at a time.

You should notice the difference if you are tuned to

acidic foods.

 

8. Simmer your sauce for about 45 minutes on low heat.

steps 3 to 7 should all be done in about 10 minutes (I

use a gas stove, if you use electric, it'll be

different). Relax and stir every few minutes, while

sipping on a nice valipolcella.

 

9. turn heat off, use sauce for dinner and jar

remander for later. when the person you are trying to

pick up by making them dinner takes you into their

bedroom, which they undoubtably will when they try

this, imagine my skinny white ass in a purple velour

leisure suit and a big white chefs hat with a cheesy

gold chain giving you the two thumbs up.

 

 

 

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