Simple Tomato Sauce

1. 1

   Anchovy variation Heat the olive oil in a medium saucepan.

2. 2

   Add the garlic and rosemary and cook over low heat until the garlic is golden, about 3 minutes.

3. 3

   Add the chopped tomatoes with their juice and the tomato paste and season with salt and pepper.

4. 4

   Simmer over low heat, stirring occasionally, until the sauce has thickened, about 10 minutes.

5. 5

   Season with salt and pepper and serve.

6. 6

   Soak 3/4 cup of dried porcini mushrooms (3/4 ounce) in 3/4 cup of boiling water until softened, about 20 minutes.

7. 7

   Rub the porcini to remove any grit and coarsely chop them.

8. 8

   Reserve the soaking liquid.

9. 9

   Add the porcini to the saucepan when the garlic is golden and cook for 1 minute.

10. 10

    When the sauce is done, add the reserved porcini soaking liquid, stopping when you reach the grit, and cook until thickened, about 10 minutes.

11. 11

    Add 1 large dried chile when you cook the garlic.

12. 12

    Discard the chile before serving the sauce.

13. 13

    Add 4 finely chopped oil-packed anchovy fillets when you cook the garlic.

* Per serving · 4 servings · Values may vary.

No additional tips available.