Comments on: The Best Tomato Sauce Ever

By: Anna

Anna — Thu, 24 Dec 2009 15:01:41 +0000

Thanks Beau. Well I would definitely go with 1/3 of a cup of olive oil, the basil is just roughly chopped I just chopped by hands the big leaves and the small ones I left it whole, now the garlic give the garlic a big whack/smash and definitely peel it. But if you don’t like big chunks of garlic you can chop it a bit that would work too. Timing is important. When you put the garlic into the food you are cooking makes a huge difference in its eventual taste. The longer you cook the garlic, the less it will taste and smell and the more creamy and subtle its flavor becomes. That’s why he only put it almost in the end. Enjoy your cooking and Happy Holidays.

By: Beau

Beau — Thu, 24 Dec 2009 10:01:19 +0000

Anna, thanks so much for posting, and improving on the recipe (especially that you instruct to use the thyme and bay leaves from the beginning, when that bit appears to have been inadvertently omitted from the recipe on the Bravo website). I tried it, and it came out great, but I have some questions. I recall two students arguing over whether there was enough olive oil added for the infusion, and then Novelli scolding them for not adding more oil. But HOW MUCH oil? I was worried I wasn’t adding enough, and probably wound up adding 1/3 to 1/2 cup, but a little at a time, but then thought that was way too much. It tasted great regardless, but what would you say the limit is? I don’t want to overdo it or add a ton of calories. OK, next, the recipe says that the basil is “just halved.” What does this mean? Just slice once through the leaves, and not mince? Then there’s the garlic. Novelli didn’t even peel it. Do you smash the cloves, then throw them in unpeeled? For me, I prefer peeled garlic, and chopped it just a little, so there were big chunks. But I fear that prevented more of a roasted flavor that might come from keeping it in the peel. Thanks for any tips. I think I’m making this again for a Xmas dinner.

By: Anna

Anna — Thu, 17 Dec 2009 16:43:47 +0000

Thanks Kristy, Glad you liked it. My new place is great, everyday I discover something new around me. It’s very exciting.

By: kristy

kristy — Thu, 17 Dec 2009 16:38:59 +0000

Hi Anna, great to see you around! I actually just came back from my vacation not long ago. Oh yeah, hopefully still be able to catch up with all of you. Doing my best! My poor fingers~~Have to make it quick! hehe….Frankly, I’ve been looking for some kind of simple homemade tomato sauce for quite some time. And you came right out just in time! Thanks for sharing.
p/s how’s your new place?
love, Kristy

By: Divina

Divina — Tue, 15 Dec 2009 07:34:33 +0000

I miss watching cooking shows on TV. WE don’t have the food network here and seeing the chefs on their own TV show is just inspiring. Look at that beautiful spaghetti with the gorgeous sauce. I would love to add some new flavors to my tomato sauce. Thanks for the recipe.