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Sunday, June 21, 2009

Pasta or Pizza Sauce


I have been making tomato sauce the same way my entire adult life. I think I picked this up from The Cooking of Italy by Waverly Root. This is one of those recipes that I would never change; I call it "unimprovable."  After the dish has cooled it thickens and you may just want to eat the sauce with a spoon. It is easy to make, inexpensive, and perfect.

It only takes a few minutes to prepare (although it needs to simmer for an hour or so). What more do you need to know?