Now when I lure your attention and your palate intrest,here we go..first,you
will need folowing:
deep pan
ladle (best wooden)
6 large tomatos or 6 glases of tomato juice (the thicker one)
6 table spoons of olive oil
3-4 onions
1 garlic or tsp. of garlick powder
1 tsp. of sugar
salt
black pepper powder
chili powder (optional)
oregano
basil
The prepare is simply:heat the oil,add small cut (or better yet,grater) onions,and after you sense the first sweet smell,add thin cut onions (in some parts of Italy,people use razor-blade to cut garlick for this sauce,but let's not overdo).
Almost at same time with garlick,add tomato/tomato juice.Garlic shouldn't fry.Now,a long time cooking is what expecting you,but in my opinion,the final result is worth of it.Stir often,and add sugar (this lessen sournes) and salt.Some people use cornstarch to speed up the process,but that gives softer taste,so I don't use it,if I don't have to.If you want to use it anyway,then mix some (usualy 1-2 table spoons) in some cold tomato juice (or if you using fresh tomatos,in some clean water (make NO lumps)),and add to compound-will-become-tomato sauce,when it start to boil.Then,stir,stir,stir,for a while,but not too fast.
It will thick sooner but taste will be milder.With or without starch,when it finaly start to thickens (you will have about half of first amount in pan,without starch,more if you add some),stir more slowely.Then,and only then,when it is finish (thick as you want it to be),add pepper,chili,and especially,basil and oregano.You can add some more spices,as you like,but pepper,basil and origano is "must have".
Ok,and now,when it is over,what now?Yes,you can eat it with toast and some eags (great),but it is best with fresh cooked pasta (spaghetti is best with this) and grater cheese,or even more better,on pizza.Just cover your favorite pizza dough with this sauce,add cheese you like (plenty),and other stuff you want (but,just to know,real pizza countains only this sauce and cheese+more origano),and when it is done...mmm.Or you can use it like dipping,for chips,onion rings or any other craunchy snack by your choice.I promice you will enjoy it in any "use" of this sauce,you choose.
Bon Appétit!
deep pan
ladle (best wooden)
6 large tomatos or 6 glases of tomato juice (the thicker one)
6 table spoons of olive oil
3-4 onions
1 garlic or tsp. of garlick powder
1 tsp. of sugar
salt
black pepper powder
chili powder (optional)
oregano
basil
The prepare is simply:heat the oil,add small cut (or better yet,grater) onions,and after you sense the first sweet smell,add thin cut onions (in some parts of Italy,people use razor-blade to cut garlick for this sauce,but let's not overdo).
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Almost at same time with garlick,add tomato/tomato juice.Garlic shouldn't fry.Now,a long time cooking is what expecting you,but in my opinion,the final result is worth of it.Stir often,and add sugar (this lessen sournes) and salt.Some people use cornstarch to speed up the process,but that gives softer taste,so I don't use it,if I don't have to.If you want to use it anyway,then mix some (usualy 1-2 table spoons) in some cold tomato juice (or if you using fresh tomatos,in some clean water (make NO lumps)),and add to compound-will-become-tomato sauce,when it start to boil.Then,stir,stir,stir,for a while,but not too fast.
It will thick sooner but taste will be milder.With or without starch,when it finaly start to thickens (you will have about half of first amount in pan,without starch,more if you add some),stir more slowely.Then,and only then,when it is finish (thick as you want it to be),add pepper,chili,and especially,basil and oregano.You can add some more spices,as you like,but pepper,basil and origano is "must have".
Ok,and now,when it is over,what now?Yes,you can eat it with toast and some eags (great),but it is best with fresh cooked pasta (spaghetti is best with this) and grater cheese,or even more better,on pizza.Just cover your favorite pizza dough with this sauce,add cheese you like (plenty),and other stuff you want (but,just to know,real pizza countains only this sauce and cheese+more origano),and when it is done...mmm.Or you can use it like dipping,for chips,onion rings or any other craunchy snack by your choice.I promice you will enjoy it in any "use" of this sauce,you choose.
Bon Appétit!