Tomato sauce for the cause.
Pasta, pork chops and parmesan. And wine! Recipe and picture by: Juan Baez
I mean, because it is always a good cause to make a tomato sauce. Right? I find it interesting how versatile a tomato sauce can be. For instance, think about braising pork chops in it, leaving it on a slow fire for a good amount of time. Oh boy, that tenderness... and the aroma... and the juices exploding out inside your mouth... on every bite!
How about serving some crunchy slices of french baguette, with some of that sauce and freshly chopped basil? Boom!
How about... well you get the point. You can use this recipe over pasta, to make risotto, over a nice chicken breast, and if you get creative and adventurous you may pull a Bloody Mary with it. I mean, versatile right? A drink for the cause?
The picture on top can give you another idea. Here we go.
Ingredients
4 medium tomatoes, diced (do not take off the seed or the skin). I used Standard Globe tomatoes.
1/2 cup of chopped basil
1/4 cup of chopped parsley
1 spoon of grated parmesan cheese
2 teaspoons of salt
2 teaspoons of grated black pepper
2 spoons of olive oil
1 spoon of garlic powder
1/4 cup of canned tomato sauce
1/4 cup of water
Process
Put the oil in a sauce pan and cook the tomatoes, parsley, basil and dry ingredients until the tomatoes have release their water. About 4-5 minutes.
Add add the canned tomato sauce and stir for another minute.
Put the sauce into blender. Must be heat proof. If not, wait until the sauce is at room temperature. Blend until forming a consistent sauce. Pour into a metal bowl.
Pour the water into the blender and cover it. Shake until almost all the wall are sauce free. Then pour the results into the bowl of sauce and stir with a spoon. Can't waist any sauce. Ok?
Use it right away on pasta, chicken, fish or meat, and even over some toasted bread. Cover and store until ready to use. Lasts up to three days in the fridge. For more than that, freeze until ready to use.
Adjust salt and pepper to taste.
Buen Provecho!
#itsfoodoclock