Once you start making homemade tomato sauce, you’ll never want to go back.  It is incredibly simple, and the results are infinitely superior to the jarred sauces sitting out in the aisles of the supermarket.  The smell alone is enough to lure your dinner companions to the kitchen and the best part is, you can make a large batch and freeze it in small containers so a last minute meal is always ready to go.  This basic sauce is similar to those of its European neighbors, but the use of leeks as a main ingredient plus wine and stock allow it to be custom tailored to a particular meat or fish based dish.  I try to use at least half fresh tomatoes and supplement with canned if necessary. 

Difficulty:

Prep Time: 10 minutes

Cook Time: 45 minutes

Makes 1 quart sauce ~ Serves 4-6

Ingredients:

Extra-Virgin Olive Oil

½ large White or Red Onion, finely diced

1 medium Leek (white/light green only), cut in half lengthwise and sliced ¼” thick, washed & drained

1 large Garlic clove, germ removed and chopped

3 cups Tomatoes, seeded & diced, or 1 28-oz. can

1 Bouquet Garni (thyme, rosemary, bay leaf, ½ leek top)

½ cup. White wine*

1 cup. Chicken or Veal Stock*

¾ pound Angel Hair Pasta

8-10 medium sized Basil plushes (2 per person)

4 ounces Aged Comté or Parmesan cheese

Sea Salt and Pepper

Technique:

•In a large heavy bottomed braiser on medium-high heat, add 2T olive oil, onions, leeks and garlic.  Sweat until translucent (7-10 min.) stirring regularly; add tomatoes and cook 10 more minutes.

1. *Tip: for fish or chicken, use white wine and chicken  stock; Light meat (pork or veal), use white wine and veal stock; Red meat, use red wine and veal stock.