Wednesday, September 07, 2011
A really lovely sauce
Sometimes Bon Appetit is way too schmancy for me. I mean, I'm simply not going to purchase sheep's milk ricotta or chervil leaves. I'm not sure the grocery store I go to even carries Meyer lemons and I don't know the difference between a regular anchovy and the alici di menaica variety of anchovies.
But this magazine knows what it's doing; this much is clear judging by the few Bon Appetit recipes I've tried. So when I stumbled across a recipe called "Basic Tomato Sauce," I was like: Yes. I can do this.
Sidenote: Can I just say how much I love my new stainless steel pots and pans? I got a 10-piece set on sale for $99. It's not available any more, otherwise I'd link to it. Anyway, if you're cooking on nonstick pans and haven't switched over yet, consider it! It's a whole other world. Plus you won't be poisoning yourself with nonstick chemicals anymore! One tip: cook on lower heat with stainless steel pans to prevent food from sticking. This has been your public service announcement for the day.
This sauce is just so flavorful yet simple. My husband loved it. His usual gripe with spaghetti sauce is that it's too heavy or acidic, and this is neither.
As usual, Bon Appetit has the recipe up on their site, which I love them for. It even includes nutritional information. Enjoy!