Simple Tomato Sauce
october 9, 2014

Tuesday morning we had a counter top full of tomatoes, so I hustled during breakfast and dinner to make the least complicated sauce I could find: olive oil, garlic, tomatoes, salt. Plus some oregano since it was right there sitting on the counter.

Tonight I made quick spaghetti: boiled pasta, thawed leftover meatballs, warmed sauce.

And then my son came into the kitchen. "That looks like throw-up," he said, sincerely and without malice, eyeing a plate apprehensively. Unfortunately he had a point, it  did. So the sauce came off the plates, into the blender and back out again. We ate late. But now I know, with the support of my entire family, that spaghetti is best served with smooth, not chunky, sauce.

The recipe is on p. 264 of Alice Water's The Art of Simple Cooking. Keep in mind that peeling and seeding tomatoes is easy when you do it right. Click here for instructions on how to do it.