Cooking has never been one of the Phantom's strong points. My culinary skills to this point have pretty much been limited to:
- microwaving frozen foods
- spaghetti with pasta sauce from a jar
- making a sandwich
But a few months ago, I decided to make some spaghetti sauce " from scratch " . I basically used ( Tuttorosso ) Crushed Tomatoes and threw in some olive oil , onions and mushrooms. I later added capers and olives to the base recipe, making something akin to the spaghetti puttanesca.
But my buddy Frank R work said that his wife makes sauce with the canned whole tomatoes. So a week ago, on the way back from Brian's party in Cobble Hill, I stopped off at the Key Food. Picked up some cans of Luigi Vitelli peeled tomatoes. On Monday, I made the sauce with onion sauteed in olive oil, with diced pickled red pepper, capers, sliced green olive with pimento, and...the whole tomatoes. Mashed them as they cooked for about a half hour.
Then, for the taste test. It was much, much better than the sauce made with the crushed tomatoes only. The bits of tomato were better and fresher than the crushed stuff.
I can't believe how easy it is to make this good, simple Italian food, and how much better it is than even the better prepared sauces. There will be a lot more pasta sauce made in this kitchen. And a lot of experimenting.