Rosemary tomato sauce
so mine turned out more like a soup than a sauce, which worked really well with ditalini noodles (macaroni or shells would be good too). For more of a sauce, you could thicken it with a corn starch + water mixture and eat it on angel hair or thinsketti both of which are better than regular thicksketti.
Recipe:
- hella tomatoes, blended quite a bit
- fresh rosemary (two or three whole sprigs, diced real small).
- olive oil
- black pepper
- crushed red pepper (for flavor, not for spicy)
- sugar (depends on tomato ripeness)
- ditalini noodles (my new favorite)
- little bit of oregano and parsely
- salt
Remember to wash your produce (just rinse with water, rub it a little)
the tomatoes weren't ripe, so they were very sour. I cooked it on a low simmer for about 40 minutes, which helped with the sour. But the sugar probably did 10x more for fixing the sour. good ripe tomatoes should be sweet and not need added sugar. It's not supposed to taste sweet. Small snacking tomatoes can be a good way to get sweeter tomatoes and do less work since you can just throw them right in the blender. (sidenote: some sugar is processed with bone char so is not vegan or vegetarian)
you want a lot of rosemary, it is the main flavor component of the dish and should stand out. The other spices are meant to balance out the dish and give it more depth. I'm curious to try toasting rosemary in oil before adding to dish but I didn't do it this time.
I suggest you add things and taste every ten minutes and add more until you're happy. You can always add more stuff but can't take it away.
I like to use as little salt as I can, and just add it until the flavors suddenly start to POP. I added more oil than I normally would in order to help balance out the sourness, and so I also added more salt than I normally would cuz oil can dull other flavors. Olive Oil is often good when added very late in the cooking or even after cooking is done. Cooking strips the oil of its flavor.
If ya lazy, you can just put the whole rosemary sprigs in the pot while it cooks and pull them out at the end. I prefer the dice, not sure how much the flavor differs, just my preference.
ya mix the noodes and the sauce when serving, not during the cook or storage stages. noodes and sauce both freeze well. they say noodes go bad fast in the fridge and shouldn't keep in there for more than a day or two. sauce should be 3-5 days in fridge.