Salads and Vegetables, Sauces and Sambals

Italian Tomato Sauce

On the last week of term, some chef came to the school to conduct a cooking workshop for teachers and their children. It sounded interesting so I signed up for the course even though it would end at half past eight. The menu for the day was …

The other was chicken piccata which I’ll post. What interested me most was the tomato sauce. It really was delicious. The spaghetti dish itself was so-so. He used Italian canned tomatoes, olive oil, very finely chopped carrots, onions, cabbage I think? And loads and loads of garlic. The result was really good and he said we could use this to serve with breaded calamaris. Mmmmm..that got me even excited. Such a simple recipe yet I was too lazy to make my own tomato sauce, preferring to buy bottled or ready canned ones instead. 

Sausages (it was supposed to be turkey breast. hmph), zuchinni, chicken thigh
Pour two cans of Italian peeled tomatoes and mash with a fork till, well, mashed.
In a rather large saucepan, add in a lot of olive oil. Add finely minced garlic and fry till golden brown. Add in very finely chopped vegetables and fry till fragrant. Pour in the tomatoes and cook for a few minutes. Season with salt and pepper. At this stage, you can season with any Italian herbs you want or throw in a bay leaf etc.

The sauce was the bomb. Then, we had to cook that spaghetti dish. Simply boil spaghetti, add them into the fried sausages and zucchini and then pour about half of the tomato sauce in. I didn’t like the dish. It tasted insipid. Bleah. But the rest of the teachers were so famished (it was half past eight before we could eat our dinner!) that I didn’t get a chance to ask what they thought of the dish. However, you’ve got to try the sauce. And serve it with fried calamari or mushrooms! Yums!

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