Growing up we called this "Quick Sauce" as opposed to our Sunday "Gravy". It's always been my favorite. Just a few suggesions; when using canned tomatoes, always use San Marzano imported for an over the top authentic flair. Also, fresh basil is a must, the dried does not do justice to Italian recipes. I grow it in the summer and at the end of the season, pick the remaining leaves and put in a food processor with extra virgin olive oil and garlic freeze in a well oiled ice cube tray so I always have a fresh version of basil on hand. Lastly, instead of sugar or sugar substitute, you may want to shave off peeled carrots with a veggie peeler to give a natural sweetness. Otherwise, great recipe!
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Growing up we called this "Quick Sauce" as opposed to our Sunday "Gravy". It's always been my...