We get by with a little help from our appliance friends!
Dresses 1 pound of pasta
1 (28-ounce) can tomatoes - diced, crushed, whole, doesn't matter
½ large onion
4 large cloves garlic, whole & peeled
pinch dried thyme
pinch crushed red pepper flakes
salt, to taste
pepper, to taste
2 tablespoons olive oil (Do NOT use extra virgin)
¼ cup white wine, just nothing oakey like Chardonnay(optional)
No nutrition information available
If using this for pasta you will want to have your water on to boil at this point. Always use a lid on your pot so it will conserve energy and come to a boil faster.
1. Place all ingredients in your blender canister. Place the lid on the canister and process the sauce until it is smooth enough for your taste and pour it into a saucepan.
In the past I have used my food processor to make smooth sauces but it always took too long. For the size I had (I think it was a 7 cup?) the 28 oz can would overflow where the blade connects to the machine and I would have to do it in batches or drain the tomatoes. Draining the tomatoes always left me with less sauce so that was a bummer. So if you have an 11 cup food processor and want to use it here, that is fine.
2. Heat the sauce over medium-high heat until it comes to vigorous simmer, then turn the heat down to the lowest possible setting. By this time your pasta water probably came to a boil so go ahead and add it.
3. Check the tomato sauce every few by pulling it off the heat and then removing the lid to prevent splatters and stir. This is really to check consistency and make sure there is no sticking or scorching on the bottom of the pot.
Also, if using for pasta, drain it a couple minutes shy of being al dente. An old Italian trick is to heat the pasta with the sauce until it is cooked to al dente, thus marrying the two components. They also save some of the pasta cooking water to adjust the consistency of their sauces. It is great because it is flavored with salt and pasta and has starch in it so it can help thicken or extend your sauce.
4. Your sauce is done when it is thickened and no longer watery looking and the flavor is developed, about 10 to 15 minutes.