Check out the interview I had with Jason Todd, a St. Mary’s Law alumnae. He explains his passion for cooking as well as the story behind his Pasta Sauce.
½ cup of olive oil
3 29 oz. cans of tomato sauce
16oz can of tomato paste
1 teaspoon of basil
1.5 teaspoon of Oregano
.5 teaspoon of Cayenne
1Cup of parmesan
¼ teaspoon of Baking Soda
- Add ½ cup olive oil and 8 cloves of garlic to large pan. Cook garlic until it is light brown. If it becomes burnt start over it will change the taste of the sauce drastically.
- Add 3 twenty-nine ounce cans tomato sauce and 1 six ounce can tomato paste to garlic and oil mixture. Stir to combine. Taste to get idea of how it should taste at this point.
- Add 1 teaspoon dried basil, 1½ teaspoon dried oregano, and ½ teaspoon cayenne to sauce. Stir to combine. Taste to get idea of how it should taste at this point.
- Bring to a boil, stirring often. Reduce heat to allow sauce to simmer. Cover with splashguard (a screen that covers the top of the pot). Cook for approximately 1 to 1½ hours. The sauce should reduce by almost ¼ and a skin/sheen will form on top. Taste to get idea of how it should taste at this point
- Add 1 cup parmesan cheese and stir to combine.
- Add ¼ teaspoon baking soda and stir. Sauce will foam as the acid in the tomatoes is released. This is essential for the sauce. Taste to get idea of how it should taste at this point.
- Add salt and pepper to taste
- Eat with pasta and great bread.