A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!
- ¼ cup extra virgin olive oil
- 2 onions, peeled and diced
- 6 garlic cloves, minced
- 1 can (28 ounce) whole tomatoes
- Salt and pepper
- 1 bay leaf
- 1 tsp dried thyme, basil, or oregano
- Heat a saucepan over medium-high heat and add the oil and onions. Sauté them just until they start to lightly brown. Add the garlic and continue to sauté for a few more minutes.
- Puree the tomatoes and juice and add to the pan. Season with salt, pepper, bay leaf, and your choice of dried herb and stir well to combine. Simmer for 10 minutes.
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