Gaylord, Jules and I made this sauce as an alternative for jar tomato sauce that called for in our Baked Ziti recipe. We were pretty pleased with the results. It works well as marinara sauce, which is what they fed their daughter Ariel while we waited for the Baked Ziti to bake.
- 10 cloves of garlic, minced
- 2 T. olive oil
- ¼ to ½ c. fresh herbs (basil, oregano, marjoram, etc.), chopped
- 1 28-oz can plum tomatoes
- 1 12-oz can tomato paste
- 1 15-oz can tomato sauce
- 2 c. heavy whipping cream
- 1 T. salt (or more to taste)
- Over low heat saute minced garlic until aromatic, about two or three minutes. Add tomatoes, paste, sauce and herbs and cook over medium-low heat until sauce is thoroughly heated and bubbling.
- With a potato masher, mash plum tomatoes until you get your desired consistency. If you want a smooth sauce you can use a handheld puree stick or puree the sauce in a blender or food processor. Add heavy cream and stir until completely incorporated. Salt to taste. Serve with your favorite pasta or as a dip with fresh baked bread or breadsticks.