Intro to Cooking Down South


I like to cook because I love to eat. In Argentina, there are not many pre-fab ingredients like canned soup, process cheese, frozen this and that. You tend to use more primary ingredients, like fresh meat, vegetables, and herbs. The following recipe for tomato sauce is a basis for many other things which we will get into later. It is a little different every time I make it, depending on what I have on hand; I really try to avoid running out for one ingredient for some recipe. You can make it in a few minutes, and it does very well with canned tomatoes. Saying that this is the best tomato sauce recipe is like saying one book is the best book. This one is just quick and easy and tasty.

BASIC TOMATO SAUCE

A little olive oil
3 - 4 flat anchovies packed in oil, chopped, if you have them
4 cloves of garlic (minimum), minced
3 - 4 cans chopped tomates in their juice
good shot of dry red wine
1 tsp. herbs - oregano, marjoram, thyme, basil, rosemary, etc.
1/2 tsp sugar
red pepper flakes to taste
salt and black pepper to taste

Heat just enough olive oil to film the bottom of the pan on medium heat. Add the chopped anchovy, breaking it up and stirring with a wooden spoon until it disintegrates. Add the garlic and cook until it softens. Add tomatoes, wine, herbs, sugar and red pepper. Simmer for at least 30 minutes, salt and pepper to taste.

This is way better the second day.
Location: Argentina

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