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Easy! I grew up on quick tomato sauces.

Posted By: Italian granddaughter on 2008-08-08
In Reply to: Can you not make it and just leave the - meat out with recipe you have? (nm)

It's very simple, and I do it without a recipe. I do my "light" sauce without meat in a very large pan, but you can do it in a medium to large pot.

I heat the pan over medium heat, I put several "glugs" of olive oil, probably a little less than a quarter cup. Toss in a clove of finely diced garlic (or more if you like), and about a half of a large onion finely diced. Saute for just a bit on medium heat to get everything softened and translucent, but not browned. Toss in tomatoes, either 4-6 cups of diced peeled and seeded fresh tomatoes, or one large can of crushed tomatoes. Add two or three leaves of chopped fresh basil, or about a tablespoon of dried basil. Let it all simmer for about 20 to 30 minutes (longer if using fresh tomatoes), and that's the very basic tomato sauce. I add salt to taste only at the end after it's reduced a bit. You can cook it longer if you like it thicker.

I vary it based on what how I'm using it. I sometimes add mushrooms or peppers, or a little hot pepper flakes to spice it up. If I'm using it with meat, I also add a little wine. Occasionally, the tomatoes might be just a little on the acid side, and then I'll throw in a pinch or two of sugar to cut that.

I don't use much sauce on my pasta or on meat, just a little bit to coat it and a bit more to top it to make it pretty. My grandmother and all of our Italian neighbors used these sauces pretty sparingly by American standards. I think in this country, we tend to really slather on the spaghetti sauce, so this recipe may not make as much as you want. If you want more, you can easily double or triple it.


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Crab in Tomato Sauce with Pasta






CRAB IN TOMATO SAUCE WITH PASTA  


1 lb. blue crab meat, flaked
2 tbsp. butter
1 tbsp. olive oil
1 med. onion, coarsely chopped
2 cloves garlic, minced
2 tbsp. flour
1 (16 oz.) can whole tomatoes, drained and quartered
1 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
2/3 c. Parmesan cheese
Spaghetti or linguine, cooked and hot


In a large skillet, combine butter and olive oil and saute onion and garlic over medium heat for 2 to 3 minutes, add the flour and cook and stir until flour is well blended. Stir in broth, tomatoes, salt and pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes. Add crab meat and cook for 5 minutes.  Toss hot pasta with 1/3 Parmesan cheese, then top pasta with crab-tomato sauce. Pass remaining cheese.

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Dried cherry tomatoes  http://www.cookthink.com/recipe/14018/Oven-Dried_Cherry_Tomatoes


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