Tomato Sauce 101

There are 3 things I do not mind buying in a can:

1. Chipotle peppers in adobe (smoked jalapeno peppers in a lovely tomato sauce) -- they are a great addition to marinades, baked beans, chili, taco meat ... you name it!
2. Beans -- I never cook beans from scratch.  The canned versions save me so much time and they taste perfect.  Just give them a good, healthy rinse with cold water and proceed.
3. TOMATOES! -- most especially the Italian variety (they just taste better!).  Even in California, with our year round growing season, the time of year when tomatoes are at their peak is limited.  And the ones you buy at your random supermarket most likely were picked before they were ripe in some far-off land, so they are mostly water and zero flavor.  The canned ones are optimal, especially for soups and sauces!

Beth's Super Easy, Homemade Tomato Sauce

Chef's note:  You can easily double or triple this recipe.  It takes just as much time and energy to cook 2 quarts as it does a gallon.  Just put it in pint-size containers and store it in the freezer for when you need it.  Making tomato sauce from scratch is much easier than one would think.  It not only tastes better, but it is much better for you than the processed stuff in a jar.

2-28oz cans canned tomatoes (preferably Italian, whole; crushed by hand)

1/3 cup extra virgin olive oil

8-10 garlic cloves, smashed with skins removed

1/2 teaspoon dried chili flakes (plus more to taste, at the end)

A big handful of basil

1" square of Parmesan cheese rind, or just a chunk of Parmesan cheese

1 teaspoon of sugar, or to taste

Salt & pepper, to taste

Heat oil over medium heat in a pot that will fit the tomatoes.  Add the garlic cloves and fry them until they are golden brown.  The best way to achieve this is to tip the pan so the cloves are essentially deep-frying.  Once they are starting to brown, use a spoon to pull them out and discard them (or you can leave a few -- it's a matter of taste!).  What you are doing is making sure that the garlicky flavor gets infused with the oil.  

Sprinkle in the chili flakes and cook for about 30 seconds.  Don't let them burn or the sauce will be bitter!  

Very carefully, slide the tomatoes into the oil.  It will spatter, so use caution.  Stir well, and bring to a simmer.  Add the basil and Parmesan bits, and stir to incorporate.  Reduce heat to low, and stir frequently.  Do not allow the bottom to burn!  Continue cooking until the sauce is nice and thick, about 30 minutes or so.  It should coat the back of a spoon.  

Once it is nice and thick, you can either leave it chunky or you can use an immersion blender to puree it a little bit.  (Or carefully pulse in a food processor).  Just be sure to remove the chunk of parmesan.

Season to taste with a little sugar, salt & pepper, and even additional chili flakes if desired.  

Makes 2 quarts.