Thursday, September 19, 2013

Last Inches of Summer Pasta Sauce

Here's a thing I created tonight for dinner. It was delicious! Served over mushroom and Chicken/tomato/mozzarella ravioli with onions and enoki mushrooms sauteed in butter with garlic. With Parmesan on top. Yum.

Last Inches of Summer Pasta Sauce

1/2 onion, minced
3-4 cloves of garlic, minced
2 tablespoons of olive oil
2 large, fresh, ripe tomatoes, diced
1 8 oz can unsalted tomato sauce
1 tablespoon butter
1 tablespoon flour
1/4 cup milk
Sugar to taste
Basil to taste
Salt and pepper to taste

Heat olive oil in a small pot. Add onions and garlic. Cover and let simmer until the onions are transparent and beginning to brown, stirring occasionally. Add diced tomatoes (skin, seeds, juices, everything) and cover. Let simmer until the tomatoes begin to break down, stirring and smushing them occasionally. Add tomato sauce and stir to combine. Taste and add sugar if necessary. Add basil. Allow sauce to simmer uncovered until the sauce thickens and reaches the desired consistency, stirring occasionally. Add butter; stir until melted and completely combined. Add flour. Stir to combine. Pour the milk in slowly, stirring briskly the entire time to keep the milk from curdling. Add salt and pepper to taste.



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