Many years ago my eldest son took a cooking class at the local coop. It was by no means his first foray into cooking, but I think taking a class is one way to learn ideas and techniques in a hands on way that is very helpful. And if you happen to like what you make in the class then you can take the recipe home and (hopefully) reproduce it. This is one recipe from that experience:
- 32 oz. can crushed tomatoes (preferably San Marzano)
- 2 tsp. granulated white sugar
- 3 tsp. dried oregano flakes
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. kosher salt
- 2 Tbsp. minced fresh basil
- Dash extra virgin olive oil
Combine
crushed tomatoes and all dry ingredients in a medium saucepan and
simmer over low heat for 15 minutes, stirring occasionally. Stir in
fresh basil with a dash of olive oil, simmer for five additional
minutes. Allow sauce to cool to room temperature before using.
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