What's your best recipe for a simple tomato sauce?

The same as "gourmet," "authentic," or "classic." Absolutely nothing.

Not if your tomatoes aren't shit

Forgot olive oil tbqdesuwy though

still feel like theres something missing.
[spoiler]love[/spoiler]

Untrue. A little sugar balances out the acidity. Of course, you could accomplish that with wine, sherry, more onions, or some other method. But white sugar is just fine ya sperg.

If you add granulated sugar to a fine italiano sauce you don't desever to be in a kitchen. Simple as that. Might as well just put ketchup on your pasta.

baking soda you pleb

that pic... is that like italian haggis?

Cook a fuckload of minced garlic in enough oil to cover the bottom of the pot and thensome. Once fragrant, add chopped tomatoes. Add minced carrot, basil and fresh cayenne (or whatever hot pepper you like). Simmer until carrot breaks down.

OP is a good example of a 'too stupid to be on this board' post.

'g 'z

Great contribution tripfag, god forbid people want to discuss recipes and cooking.

i wish i could make $500/night to refill budweisers

god no

frying your onions and having basil makes it plenty sweet. people who like sweet red sauce need to fall of the earth

Too bad your parents were so fucking ugly and your personality ended up shite too...

saved as "go style spaghett.jpg"

how does wanting easy money make you shite

do you not want easy money? or are you also shite?

How many ingredients is too many?

...

Use a few spoons of tomato ketchup. It should be pure ketchup, just made with tomatoes and sugar, no additional spices.

Tomato

I use apple desu. Chopped fine and cooked down with the onions so they disappear.

Other than the apple, what everyone else said plus I add a TINY bit of fresh nutmeg and cinnamon if I'm using meat.

crushed tomatoes
onions
salt
pepper
garlic
oregano
ground beef/pork/chicken/lamb

ive done this before, makes great foot-warmer in bedsheets

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>simple tomato sauce?
throw some tomatoes through the food mill or blender or whatever

if you use condor for food, when you do it you will get babby because you have no condor to catch love potion

Ketchup necessarily has vinegar, not that that's bad (I like finishing mine with a few drops of red wine vinegar), but it's never just tomatoes and sugar.

Make a regular tomato sauce, but add cinnamon and bay leaf.

maybe there are no tomatoes in it because tomatoes were a "new world vegetable?"

youtube.com/watch?v=c7Md4YR75qU

a personal fav of mine :>

One can of san marzanos, put it in the food processor then strain that to remove the seeds. Make sure that you push as much pulp through the strainer as you can. Add salt, pepper and one Tbsp of fish sauce (trust me). That's it, you basically just heat it up and then dump your pasta in to finish in the sauce.

From that basic sauce you can do vodka sauce and all that shit, it's just a very basic tomato sauce.

Stupidly saw the brand and bought, don't know what I was thinking, when I got home it was tomato puree instead of whole peeled. I did my good recipe, but now it's too damn sweet. Is there something I can do to reduce the sweetness?

vinegar

kek

>for things like breadsticks and chicken parmesan.
Marinara is the style of sauce for these things. It's chunkier and thick for dipping and spreading. Consider it a barely cooked fresh sauce. From scratch you can you lightly sweat some onion, garlic and lightly blend some whole canned tomatoes or crushed tomatoes in puree, either/or. Season with fresh herbs or italian blend, at least oregano, basil, parsley. Salt and pepper to taste. I like a low sodium tomato if you can find it, so you can cook this down as you wish. You're not pairing it with blander pasta, so be careful it doesn't seem too salty for your purposes.

If you don't consider anchovies a meat, you can add one to the cook down step of your aromatics, as well as saute a little tomato paste with it. Finely minced mushrooms add a richer flavor too without changing your dipping sauce texture.

Add a little balsamic vinegar to that.

and a heaping spoon of sugar for balance