Friday, February 13, 2009

Martha Stewart's Cooking School: Spaghetti Sauce

This is a recipe based on Martha Stewart's Cooking School Lessons and Recipes for the Home Cook Marinara Sauce. The sauce was so good I made it twice in one week. I served it on top of breaded veal cutlets and used it as a sauce for pizza. I used my matzah recipe as a crust, this sauce and small diced pepperoni for plate sized personal pizzas. They were a really delicious and satisfying cheeseless "pizza." Our gourmet club got a picture with Martha Stewart when we went to see her show which was a huge treat for everyone.

7 pounds fresh tomatoes, peeled or 2-28 ounce cans of tomatoes
2 Tablespoons olive oil
4 garlic cloves
1-1.5 teaspoons salt
two pinches red pepper flakes

Peel tomatoes by cutting an x in the bottom and plunging in boiling water for 10 seconds to remove peel. Heat oil, garlic and red pepper flakes until fragrant and sizzling, but not brown. Add tomatoes and season with salt and 1/4 tsp black pepper. Bring to a boil over high heat and then reduce to a rapid simmer and cook until tomatoes are falling apart and juices are reduced slightly, about 15 minutes. Puree in food processor.