Photo via 101 Cookbooks
I tried making a tomato sauce on my own once. It tasted sour and chunky and horrible. It stayed in the fridge so long that it became a base for some embryonic form of life. That was a fail. My problem is that I take basic knowledge and fuck it up with my ‘innovativeness’, also known as putting tea and arrack in random dishes and fucking them up. This time I decide to follow a recipe. What I found was this 5 minute pasta sauce from 101 Cookbooks. It’s simple, fast and excellent.
The recipe is basically tomato, garlic, red pepper, salt and oil. I mashed up the tomato by hand first and then by using a metal cup. That cut and pasted it up quite nicely. They call for 128 grams and I don’t know what that is. I put basically 5 kade tomatoes, which is probably 3 American ones.
The secret seems to be the oil. This is also the secret to fucking it up, as you will see later. It calls for a 1/4 cup of oil, which to me is a lot, but it works. It calls for olive oil but all I had was sunflower. Put that, half spoon of salt, one and half of red pepper and three diced garlic cloves in a cold pan. Then you heat it quite lightly, for about a minute, before it browns. My problem is that I do everything too much. This recipe forces you to stop.
Then you toss the tomatoes in, cook for a few minutes and done. It calls for zest of lemon, but all I had is archival lime and I’m not grating that skin in there. It’s simple, fast and great. I snuck a pinch of MSG in there but don’t tell anybody.
How I Fucked It Up
Got a bit too fancy with the pasta. The instructions for pasta are to heat water, add pasta, remove. Too simple. Instead I heated the water with Maggi soup cube and salt. When you remove pasta it’s good to coat it a bit with oil to keep it from sticking. This is where I fucked up. We save the used oil from frying. I was dumb and used that. Now the pasta tastes like fucking curry, ruining an otherwise perfect meal. So close, yet so far away. Good recipe though.