Red Sauce

Ingredients

2- 28 oz cans of San Marzano Tomatoes

10 Large Basil Leaves (fresh)

5 - 8 Cloves of Fresh Garlic

2 Shallots

Olive Oil

Salt

Pepper

Crushed Red Pepper Flakes

Instructions:

Directions

1. In a large pot over medium heat, place 2 Tbs olive oil, finely minced garlic cloves, finely minced shallots and ¼ tsp crushed red pepper flakes. Saute until the shallots are translucent and deglaze the pan with a splash of white wine.

2. Add in the tomatoes (San Marzano is a must), basil, smash tomatoes with your bare hands or blend with an immersion blender until smooth. I smash so sauce is a little chunky.

3. Let the sauce simmer on extremely low heat so the flavors can marry to form the perfect sauce for dinner. You can freeze any extra sauce for use at a later time if needed.

4. Special note: I really prefer to roast my garlic in the oven at 400° for 45 minutes to bring out that roasted garlic flavor. Any method to maximize flavor I will do every time with any ingredient to elevate a dish or sauce. Simply cut the point of the garlic bulb (not the root end) ⅓ of the way down to expose all of the garlic cloves. Coat with olive oil, salt and pepper and wrap the entire bulb in aluminum foil to roast in the oven.