another tomato-y recipe

so, i really don't like pasta with sauce.

*gasps*

i know. i know. i live in RI, everybody here is italian (i'm not, but that's neither here nor there), i'm supposed to be a total snob about what KIND of red/marinara/tomato sauce i like--but i just don't. i never have and i probably never will.

that said, i did find a recipe for something sauce-like that i actually quite enjoy. i promptly lost it--but i've tried making it over again a few times and it's worked out from memory, so i'll jot it down here:

ingredients

again, stuff i usually have around the kitchen--some olive oil, one onion, some oregano, thyme, a bay leave (if you have it--not necessary), some tomato paste, and i usually use a can of chopped tomatoes--this makes entirely too much for me and the fianz to finish in one sitting, although he always tries, and then his stomach wreaks havoc on him for the rest of the night. you'd think he'd learn. anyway. all that, plus a bag of frozen peas. i mean, you could use fresh peas--i just never have.

recipe

chop up the onion and saute it in the olive oil--not too too much oil, now, but eyeball it and i have faith that you'll use exactly enough. once the onions are pretty translucent, toss in the entire can of tomatoes--to answer the inevitably question, i don't drain them, although as i recall the recipe says you ought to, but then adds that you should throw in a cup of water. which i think is just weird.

add in about a tablespoon full of tomato paste, and add the spices to taste. i generally try to go light on the thyme since it's so flavorful and i think can kind of take over a dish, but then, i like to go totally wild with the oregano, so, whatever. do what you like. also, some people add sugar to their sauce--i do and i don't, i guess it depends on my mood, but i've never really noticed a huge difference. if you have fresh parsley, toss it in, although it's not necessary and i'm guessing most people don't have it on hand all the time. now would also be a good time to toss those peas in the microwave to reheat them (according to the directions on the package, of course).

let the sauce sizzle on the stove for a good 10 minutes or so, stirring when the feeling strikes you, and add the peas at the last minute. i usually like to let them cook with the rest of the sauce for a few more minutes, against the recommendation of the recipe that i used. add salt and pepper if you want to--again, not required, but i usually do.

this is a "sauce" that i like to serve with ravioli since it's so chunky and "ravs" (as we called them in my house growing up) are usually cut up when you're eating them and have enough flavor to stand up to the flavors in the sauce.

enjoy! it's super easy to make and tastes great. at least, i think so.


:::edit::: i've discovered something that i think adds a certain depth to this sauce--it's kind of weird, but adding a splash of vanilla extract really deepens the flavor in an interesting way. i tried making it this way last week and the fianz really liked it, but couldn't figure out why (i kept the new discovery a secret!). also, tried making the sauce with pureed canned tomatoes...i liked it better, he did not. he likes the sauce way more than i do, so i'll probably go back to making it the way he likes. aww =)