Why is this tomato sauce different from all other tomato sauces?
Good question, I’m glad you asked. As anyone knows who has taken my pasta level 1 class, I start all of my pasta sauces off with garlic, red pepper flakes and olive oil.
However, in this sauce, I don’t want even the slightest kick from the red pepper flakes. Don’t get me wrong, they would be delicious in here. Yet this sauce was created for a dish far more delicate than pasta. It was made to be eaten on top of an eggplant and burrata roll-up. The burrata is delicate in flavor and I didn’t want anything to overpower it. Hence, the trick to this sauce is to highlight only the sweetness of the tomatoes and keep it as simple as possible.
Does that mean I can’t eat it with pasta?
No! It would be amazing with pasta. Top with parmigiano reggiano and some toasted pine nuts if you like.
What else can I eat it with?
As far as I’m concerned you can put it in a mug and drink it! It would be wonderful to use to make an eggplant parmigiana or a lasagna. As a sauce to top fish and chicken, I actually think it is too delicate and you would want a little more of a kick. Be inventive and try things out. You tell me what you like it with.
You say to cook it on low for several hours? Do I have to do this? What if I am rushed?
Then turn up the flame!! But with a low flame you are ensuring the delicacy of the tomato sauce. Sometimes we all have to speed things up and that is ok.