Wednesday, August 17, 2011

Thick Tomato Sauce

Last night's dinner was a fail. It was very, very sad. Mostly because I was really looking forward to it and thought it would turn out well. Unfortunately, my gnocchi with chunky tomato sauce did NOT turn out so great, and it was entirely the gnocchi's fault. It decided to ruin the party. (Don't know what I did wrong)

The sauce was fantastic, however, and I would highly suggest you make it if you have at least 2 tomatoes you need to use up asap. (WARNING: if you don't like your sauce thick and chunky, you won't like this, because this sauce is very textured)

Thick Tomato Sauce

1 Tbsp olive oil
1 can diced tomatoes, drained
2 tomatoes, cut into large chunks
1 red onion, roughly chopped
2-3 tsp Paprika
6 cloves of garlic, minced
3 whole cloves of garlic
white wine
1/4 cup fresh parsley, chopped
black pepper

1. Heat oil in medium pan. Add onions; when cooked halfway, add the garlic and continue cooking until garlic is fragrant.
2. Add tomatoes, a splash of white wine, paprika, parsley and black pepper. Adjust to taste.
3. Simmer until desired consistency.
4. Cook pasta and top with sauce. YUM!