There’s nothing more comforting than a good tomato sauce. Not only is this perfect for the GreatGrub style of pinch, touch, dash cooking, but also it is wide open to interpretation. I suspect there are as many variations as there are Italian mothers. Actually more because I’m not an Italian mother and you don’t need to be either. So feel free to experiment and by all means use this recipe as a lose guide. Just be sure to let me know how it turn out.

Ready

• 4-6 lbs plump tomatoes
• 1 onion, chopped
• 2 shallots, chopped
• 1-3 cloves of garlic, minced
• 1 lb hot Italian sausage
• 1 bunch basil, chopped
• Olive oil
• Parmesan cheese, grated
• Salt
• Pepper

Set

• Dutch oven or large pot
• Trenched cutting board
• Large bowl
• Wood spoon

Go

1. Core and dice the tomatoes on a trenched cutting board. Save the cut tomatoes and the juice in a large bowl.
2. Coat the bottom of the Dutch oven or large pot with olive oil and saute the chopped onion over a medium low heat until they have turned soft and translucent. (about 10 minutes)
3. Add the minced garlic.
4. Remove the sausage meat from it’s casings and add the meat to the pot. Cook until done.
5. Add the tomatoes, a few additional touches of olive oil and simmer for ½ to 3 hours.
6. Add Parmesan, basil, salt & pepper to taste.
7. Serve with meatballs, pasts, good bread… and enjoy

What you should know

If you can get your hands on some Heirloom tomatoes — do so. Those tasty critters make for an excellent sauce.

There’s an ever growing list of Heirloom varieties that are available. I have yet to meet a variety that I haven’t devoured.