A Simple Sauce

So there is nothing else to cook, do you want to eat pasta?  Probably, yes!!!! Well take that ragu shiiiiiiit and chuck it out the window...yuck!  Why would you buy ragu when you can make your own sauce that is million times better than that moldy crap!  Tomato sauce, so simple; it is delectable enough to eat with a spoon as a soup.  Ahhh the rich redness of it all.  Yum.

I wanted to craft an extremely minimal sauce that speaks for itself, no complexities, twists, or curveballs, just pure, unadulterated simplicity.  Bliss.  Take some good tomatoes, butter/olive oil, salt, sugar, garlic, fresh basil and you will craft a masterpiece.  That is all you need!!!  Keep it simple.  Relax, take a deep breath, you can always fix your mistake, just have faith that it will turn out delicious and it will - it is just food after all.

What you need:
- 4 tbsp butter
- 1 can of tomatoes
- 5-7 cloves of garlic
- 1 tsp sugar
- 1.5 tsp salt
- 6 Fresh Basil Leaves.

1.  Heat up 2 tbsp of butter and saute the garlic until it starts to brown.  Add your tomatoes.

2. Bring to a gentle boil and reduce to a gentle simmer.  Don't be mean to your sauce and scorch it to hell and back.  Stir here and there but don't obsess over it.  Add in the tsp of sugar and one and half tsp of salt.

3.  Simmer it down to your desired consistency and thickness.  Now add two more tbsp of butter and your fresh basil.  And there you have it!  Minimalist and delectable!  Booooooom!

Keep it simple.  Look the tomatoes got ears!

Sauteing garlic - No worries!

Reduce that sauce!  

Finished saucey sauce.  Garnish with some basil.

Note: This is not the same sauce but a sauce I made a week earlier for my soon-to-be-famous eggplant parm.  If that is not a saucey sauce, I don't know what is.

This sauce is good enough to eat with a spoon like a soup.  Let it sit in the fridge overnight, allowing the flavors meld into each other even more; I think it tastes even better the next day.  Most importantly, enjoy!