My Father taught me to make pasta sauce the summer I turned 14. The process entailed a free-association session with the kitchen: dumping everything in the pot that seemed italian. This included tomatoes, mushrooms, garlic, onions, parsley, oregano, basil, olive oil and then simmer for 45 minutes. The result was always different and never quite good. I tried over the years to figure out on my own recipe and eventually settled on a quick stir-fry of tomatoes, garlic and olive oil. It was not that satisfying but at least I got some flavor on my pasta.
When I had kids, my Mom gave me Marcella Hazan's "The Classic Italian Cookbook" because it contains several recipes we grew up with. Among 'Anchovy Pasta Sauce' and 'Green Sauce' there are 'Tomato Sauces I' & and Tomato Sauce II'. These last two recipes are what my mother refers to as 'Salad Sauce' because there they contain celery and carrots. As kids we hated the name 'Salad Sauce,' sounded like a trick.
I began making these two sauces as soon as I got the book. I loved that I always have these simple ingredients on hand and it didn't require a lot of work. Over the years I have perfected my own version of this sauce and I would like to share it with family and friends. It owes its richer flavor to three added ingredients: soy sauce, fish sauce and garlic. Luckily the quantities are so low that the sauce is still very much about the tomatoes.
Ingredients:
2/3 cup Onions, Chopped
2/3 cup Carrots, Chopped
2/3 cup Celery, Chopped
1 clove Garlic minced
1/2 cup Olive Oil
2 tblspn Soy Sauce
2 tspn Fish Sauce
Process:
Combine tomatoes, onions, carrots, celery, garlic and olive oil in a medium saucepan. Cook at a low simmer for 25 minutes. Stir occasionally, be careful not to boil. Remove from heat. Add soy sauce and fish sauce. Puree until smooth. Salt to taste (you won't need much if you add the soy sauce).
Enjoy with spaghetti, polenta or your favorite pasta!
