One recipe for tomato sauce you need and ready in 10 minutes

I’ve been making this recipe for tomato sauce for years, because simply, it’s almost ready before pasta. It is delicious, light, easy and made with simple materials of the cabinet. You can’t make a mistake with this sauce and it’s perfect accompaniment not only for paste, but also for brousquets (when cold), fried vegetables, pizza, grilled meat, shrimp, homemade souvlaki, “bed” in pies (here we can make it a little hotter) and everything else “married” with the magic red sauce. The tomato sauce, of course, can be made with many types of tomato: fresh, concentrated paste, slightly concentrated pasta, but each species has its own way of cooking. Also each sauce can be made richer by adding onion, carrot, celery, herbs. This, however, is another story and another recipe each. Today, we will talk about the simplicity and ease of simple and light sauce with a few ingredients and a few crispy pieces of tomato here and there. Steps and basic principles Choose the cans you like best. Experiment with various brands, until you find the taste that “does you”. Personally, when I want to get hurt, I buy tomatoes in a can. It does not matter small or large packaging, unless you experience the finale of the first season of the series The Bear, where the protagonist makes sauce with those, famous and delicious tomatoes and opening the cans stocked in the store, discovers in each of them, hidden between the sauce, a plump masuri dollar. Melt the tomatoes by hand, or with the mashed potatoes in a bowl. Cook the sauce in a large and shallow pan or pot. Make sure the vessel is cold, so that the sauce starts to bake slowly – slowly. So it thickens, evenly and keeps the red color of the tomato vivid. Put the olive oil and garlic to heat slightly, until the garlic starts to give its flavors rather than burn, because it will bitteren. Garlic as much as you like, cut as you like. Even the dried garlic powder will do. Once you hear “squeezing”, pour the tomatoes into the pan. Continue on medium fire. Perfume with leaves of fresh basil or oregano if you prefer. If, again, you are not the type of pot in the kitchen or balcony, you can easily put dried herbs. Salt, pepper, sugar, to your taste. You will find it with the test and the repetition and in a short time you will also say: “I put my eye on it.” Voula, the basic recipe and tricks of tomato-saltsa, which can lead you from a fast and impressive spaghetti Napolitin, to eggplants in the oven, always, with the same basic binder.