Basic Tomato Sauce
Recipe from The Amateur Gourmet
(the recipe below was taken from his book, but his website has a similar one)
Makes 4 Cups
- 1/4 cup extra virgin olive oil
- 1 Spanish Onion (substitute: yellow onion), finely diced
- 4 garlic gloves, peeled and thinly sliced
- 3 TBSP chopped fresh thyme (or 1 TBSP dried thyme)
- 1/2 medium carrot, finely shredded
- 2 28-oz cans peeled whole tomatoes
- kosher salt
- In a 3-quart sauce pan, heat olive oil over medium heat. Add onion and garlic and cook until soft and light golden brown (8-10 minutes).
- Add thyme and carrots and cook for 5 minutes or more until carrots are soft.
- With your hands, crush tomatoes and add them with their juices into the saucepan.
- Bring to a boil, stir often, and lower heat. Simmer for 30 minutes or until sauce is thick as hot cereal.
- Season with salt. Serve.
- Keeps for 1 week in fridge or 6 months in freezer.
- I found the sauce a tad too salty for me, because of the sodium in the canned tomatoes. Next time, I may attempt to cook this sauce with super ripe fresh tomatoes to cut back on the salt.
Oven-Baked Chicken Wings
Serves as many as you want.
- Chicken wings
- Black pepper
- Garlic Powder
- Olive Oil
- Rinse the wings and dry with a paper towel. Lay them out on a baking sheet.
- Preheat oven to 400°F.
- Drizzle the wings in olive oil and make sure the wings are evenly covered in the oil. Liberally cover the wings in black pepper and garlic powder. Add a dash of salt on each wing and rub the salt into the wing (a wing massage if you will.).
- Line cooking sheet/baking sheet in foil and lay the wings on it. Make sure to give ample space between each wing (about 1 inch of space).
- Bake in oven for 40 to 45 minutes or until the skin is golden brown.