Just a simple red sauce. There's room to experiment with amount of garlic, and with the spices.
Ingredients
| Item | Qty |
| olive oil | 4tbs |
| garlic | 2 clove |
| chopped onion | 1/4c |
| stewed tomatoes | 29 oz (1 can) |
| parsley | to taste |
| basil | to taste |
| black pepper | to taste |
| red pepper | to taste |
Prep
Low heat, medium sauce pan
warm oil, saute garlic until translucent
add onion and cook until translucent
add seasoning, stir
add tomatoes and cover, raise heat to medium, simmer (25-35 minutes)
uncover and cook off water to thicken to preference (10 minutes)
The Stories You're Required to Add to These Pages
I have a scar on my finger because of a jar that I made and kept in my fridge exploded in my hand when I took it out of the refridgerator. My friend Louis walked with me to the urgent care. Don't re-use jars, especially if your sauce goes in above room temperature. Use mason jars.
A month or so later, I made a bunch of red sauce again; this girl I was sweet on invited me over to her place and I rode Marra over 15 miles of country roads to see her. She showed me how to do water-bath canning and we made a bunch of jam and an unseasoned red sauce recipe together, the first of many careful kitchen dances.