We Could Be In Trouble Here
Five Minute Tomato Sauce
1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.
Makes about a quart of tomato sauce.
Five Minute Tomato Sauce Izu Version (More Like 20 Minutes)
-Doubled and adapted to the Japanese grocery store-
1/2 cup virgin olive oil
1/2 teaspoon chili powder
1 teaspoon fine grain sea salt
3 HUEG cloves of Japanese garlic, vaguely chopping
2 cans of diced tomatoes, no clue what the size is as Japanese people don't need sizes.
(note for next time - these are not enough)
what the heck is a zest, let's cut off a lemon peel and chop it up
Combine the olive oil, chili powder, sea salt, and garlic in a cold saucepan. Stir a bit and, panicking in case you're doing it wrong, neglect to actually saute before putting in tomatoes. Change to a larger saucepan before you burn down the apartment complex. Heat to a furious oily boil (should the ingredients still be separated?) and, after being assured by a quick taste, toss in all the lemon "zest" before removing from heat.
Eye with caution. Eat.
After the meal, put the sauce in a jar with the intention of buying two more cans of tomatoes to add to it. Unfortunately, time travel hasn't been invented so the lemon will have to stay in there.
But hey, italians eat pasta with just olive oil and garlic, so it's OK! :D
1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Stir in the lemon zest reserving a bit to sprinkle on top of your pasta.
Makes about a quart of tomato sauce.
Five Minute Tomato Sauce Izu Version (More Like 20 Minutes)
-Doubled and adapted to the Japanese grocery store-
1/2 cup virgin olive oil
1/2 teaspoon chili powder
1 teaspoon fine grain sea salt
3 HUEG cloves of Japanese garlic, vaguely chopping
2 cans of diced tomatoes, no clue what the size is as Japanese people don't need sizes.
(note for next time - these are not enough)
what the heck is a zest, let's cut off a lemon peel and chop it up
Combine the olive oil, chili powder, sea salt, and garlic in a cold saucepan. Stir a bit and, panicking in case you're doing it wrong, neglect to actually saute before putting in tomatoes. Change to a larger saucepan before you burn down the apartment complex. Heat to a furious oily boil (should the ingredients still be separated?) and, after being assured by a quick taste, toss in all the lemon "zest" before removing from heat.
Eye with caution. Eat.
After the meal, put the sauce in a jar with the intention of buying two more cans of tomatoes to add to it. Unfortunately, time travel hasn't been invented so the lemon will have to stay in there.
But hey, italians eat pasta with just olive oil and garlic, so it's OK! :D