Mama Mia, Let’s Make (Tomato) Sauce!

Spice Profile: basil, fennel, garlic, onion, oregano, red chile flakes, rosemary

Chop one medium onion roughly, add to a deep pan with some olive oil over heat. Saute the onion stirring occasionally until they soften. Add 1-2 lbs roughly chopped paste tomatoes, the full spice packet, (2tsp Stock+Spice Tuscan Blend), and 1 TBSP balsamic vinegar. Simmer, stirring more at first then less as the tomatoes begin to break down. There is garlic in the spice packet, but if you want more, now is when I would add one rough chopped clove - or ten - bam! I do this to poach the garlic rather than saute it with the onions, as it’s tricky to avoid burning the garlic in the saute, and I really like the poached flavor. Simmer all of this until the tomatoes have released their water and have gotten really soft, (about 45 minutes). Bring out the indispensable immersion blender and puree in the pot. Be careful, it’s hot! Once smooth give it a try and add salt to taste. Finally, I like to add another tablespoon or so of olive oil. The flavor of the initial oil has been cooked, and this gives a little fruity olive flavor to the sauce. Serve over pasta, put it on a pizza, dip crusty bread in it, the possibilities are endless.

Buon Appetito!