I like the sauce recipe from the Bsbbo cookbook. 2 28oz cans tomatoGarlicSpanish onionThyme1/2 carrot shreddedCooked down to a thick consistency
pierino is a trusted source on General Cooking and Tough Love.
This is actually my pizza recipe but the sauce I use is the mother of all Italian tomato sauces http://www.food52.com/recipes...
Please don't get too fancy. That said a very cool technique I stole is to tie up fresh basil in cheese cloth like a bouquet garnie and poach that little pouch in the sauce whilst it's cooking. The basil flavor spreads through the sauce.
Please enter a valid email address.
Well played. You deserve a cookie.
The Untold Stories of the White House Kitchen Cabinet
The White House Kitchen Cabinet
Catch Up on Piglet Day 1
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
Diced Tomatoes Are Tricking You
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)