In the kitchen, as in much of life, simple is best.
Start with a bottle of pureed tomatoes, preferably Italian. Don’t forget to add a bit of water to ‘swoosh’ around and get all the lovely tomato.
Heat up some olive oil in a pot (deep sides mean less potential clean up… you’ll see later what I mean) and add a clove of crushed garlic, which you’ll later remove (garlic taste without the little bits of it floating around…. ) If you have any fresh herbs on hand, when you add them depends on what they are; hearty herbs now, more delicate herbs near the end. OK??
I have fresh rosemary, so after briefly soaking a small branch in hot water – to really bring out the flavour AND stop it from burning – I added it to the pot.
Not wanting to add any heat at this point, I passed, but did of course add kosher salt & fresh ground pepper, but only after first tasting (some salt is added to the tomato product).
Some sauce will go in the freezer; use glass containers, puh-lease… Plastic stains and can transfer icky smells/tastes…
For now, lunch is served. My fave pasta. Some garlic & rosemary infused tomato sauce. A sprinkling of Parmigiano. Let`s eat!!