Classic Tomato Sauce
Posted
Wed, 04/02/03
My second marriage was rampant with tension, psycho-drama, dysfunction, ignorance, delusions of grandeur and downright lunacy. Not on my part, mind you, but on the part of my ex-husband and his abnormal family. Ten years was a long time to waste on a relationship and an unstable situation, but I was able to glean a nice collection of Italian recipes from the lost decade.
My ex-husband's mother was full-blooded Italian. While the marriage was a complete and utter disaster, I was able to acquire some useful cooking techniques. Be that as it may, I tend to improvise a great deal, so most of the recipes I "borrowed" from my ex-mother-in-law became mere fragments of their original versions.
To this day, I cannot abide the "special" spaghetti sauce I learned from her. However, I took the original recipe and did my own thing. I finally arrived at what I call Shenanchie's Pasta Sauce.
On that note, sometime in the mid-1990s I watched an episode of Suzanne Somers' talk show, where she prepared a recipe called 100-Year-Old Tomato Sauce. It is excellent on pasta, as well as homemade pizza.
100-Year-Old Tomato Sauce
1 pkg. whole wheat pasta
Cook the pasta according to package directions. Put the tomatoes in a large pot and simmer for about thirty minutes. Add the garlic, salt, pepper and parmesan. Simmer for another twenty minutes, and serve over the pasta.
The recipe is simultaneously simple and in good taste. It also makes a fine replacement for traditional tomato sauces. Recipes don't have to be complex with unpronounceable names to be classically unique.
Tags: Dips, Dressings & Sauces; Italy
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