Master Sauces...The Secret's Out

Fast Sauce

Fast because it can be finished in 30 minutes, but it can be cooked for an hour if you have the time

Ingredients
2- 28 ounce can of whole/plum tomatoes (unseasoned)
6/7 Garlic Cloves
6/7 Basil Leaves (now is the perfect time to use your freezer stash if you don’t have fresh)
Extra Virgin Olive Oil
Sugar
Salt and Pepper

Directions

1.In a large saucepan add enough olive oil to cover the bottom evenly.
2.Smash the cloves of garlic with the side of a knife to remove peel and add to pan
3.Turn the heat to medium high heat
4.Once the garlic begins to sizzle add the basil (remove pan from element to avoid splashing). Allow to heat for 1 or two minutes
5.Add the tomatoes, crushing them in your hand to make a chunky consistency
6.Add salt and pepper to taste- start with about 1 tsp. of each
7.Allow sauce to come to a bubble/simmer and cover
8.After about 10 minutes add 1 tsp. of sugar and continue cooking
9.After another 10 minutes taste and see if you need more seasoning- you will most likely add more as tomatoes can take a lot of S&P and sugar
10.When pasta is about 2 minutes to being cooked add it to your sauce and finish cooking in the sauce at low heat- this allows for all the flavour to be soaked up
11.Dish up a beautiful bowlful and drizzle a tiny bit of extra virgin olive oil and if you wish sprinkle some Parmesan or Pecorino Romano.

Bon Appetito!


NOTE: Practice makes perfect when it comes to sauce. Keep tasting and adjust it how you like it, remember it's not an exact recipe...just some inspiration ; )



Basil Pesto

Ingredients

4 cups of basil
1 cup of flatleaf Italian parsley
2 garlic cloves
1 cup of pine nuts
1/2 cup of parmesan cheese
A pinch of salt and pepper
Extra Virgin Olive oil to combine

Directions:

1. In a food processor (preferably) or blender, pulse together all of the ingredients until they are in very small flakes.
2. Stream in the olive oil until a paste is formed, you want a rather thick
consistency.
3. Now package about 1 cup of the mixture into small freezer bags and store away for the year!
To freeze enough for the whole year, just repeat these steps with a couple of boxes of basil from your local farmer; it is such a wise investment.


Important Flavour Tip:

When you actually go to make the pre-made pesto for a dish, allow it to thaw thoroughly. Then to a small sauce pan add about 2 tbsps. of olive oil and 3/4 cloves of garlic; put through a garlic press or chop very finely. Add the garlic to the oil and allow to heat on medium high heat until it first begins to sizzle. Immediately add the pesto to the garlic and oil, and simmer for about 10 minutes to allow the flavours to bind.

This step will greatly enhance the flavour of your pesto and cook out some of the raw taste which can sometimes be unappealing. When tossing pesto with pasta, be sure to add plenty of Parmesan and/or Pecorino Romano;also salt the pasta water very well.About one cup of pesto should be enough for about 450g of pasta.

What can you do with all this pesto?

Well not to mention the huge variety of pastas and lasagna; but also it's used in many of my upcoming recipe ideas. Items like, Mediterranean Quinoa Salad, Goat's Cheese and Pesto stuffed chicken breast, roasted red peppers tossed with pesto etc etc. Trust me, even for a just a speedy dinner party you will thank yourself endlessly for stocking your freezer with this delicious condiment!