There are times when you just want pasta but you don’t have any sauce. Why not make some?
When you go to a nice Italian restaurant, the sauce doesn’t look like what comes out of the jar anyway. It often looks fresh as if it was made that day.
To make your own sauce, start with a tomato. The best tomato to use in a sauce is a plum tomato. They are usually oval in shape like the Roma that’s in the plum family. These tomatoes are more solid so you get more tomato and less water.
When I made some sauce last week, all I had on hand was some tomatoes from the garden that had a higher water content. It can make your pasta a little more runny and lack flavor if you don’t spice properly.
I prefer fresh basil in a sauce, so along with tomatoes, that went into the food processor as well.
There are a variety of spices that can be used. If you have a favorite Italian seasoning, add it.
Another good element in a sauce is garlic. Many recipes call for a minced garlic but I prefer pressed. To me, it has a stronger flavor. A good garlic press is essential if you use garlic a lot.
Once you’ve settled on your flavors, pop it all in a food processor to chop and mix.
The last step is to cook until heated and ready to add to the pasta.
When plating, it sometimes looks more restaurant style if you place the pasta on the plate and then pour the sauce on top instead of mixing it together before plating.
You can dress up the pasta a bit with a garnish of basil.
The final touch is a good cheese sprinkled on top.
It’s fun to play with sauces. The key is trying different flavors. Taste your sauce as you are making it to see what you need to add and how to alter it.
With just a few items from the garden and the right arsenal of sauces, you can make a restaurant-quality sauce sure to wow your guests with how it looks and with the taste.
And now that I’ve acquired some Roma tomatoes, I can try another sauce this week.
August 09, 2020 at 11:00AM
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