saucey sundays

Ingredients:

* 3 tablespoons extra-virgin olive oil
* 2 tablespoons finely chopped flat-leaf parsley
* 1 1/2 teaspoons finely chopped garlic
* 2 cups chopped canned peeled tomatoes
* Salt



For a sweeter, mellower sauce, cook chopped onions until softened in a combination of extra-virgin olive oil and butter for your base.

Don’t let the garlic brown or the sauce will taste bitter.

Chop all ingredients into even, bite-size pieces or smaller.

Add sturdier ingredients, like zucchini or eggplant, early on to cook through before adding delicate ingredients, like tomatoes or fish, which will break down if cooked too long.

For egg pasta dishes, reduce the sauce less, as egg pastas will absorb some of the liquid.

via rachaelraymag.com