THE DINING SOCIETY

Kevin Van’s Tomato Sauce
This sauce is based on a mix of a Mario Batali recipe, which I think highlights the tenets of Italian cooking, and Marcella Hazan’s recipe, which extols simplicity. The key technique here is the browning of the onions and garlic, and the subtle differences in flavor that result from either cooking too fast or cooking too slow: too fast and you get a Southeast Asian flavor profile, too slow and it’s French. Getting that Italian flavor profile requires that the onions and garlic be cooked at a low temperature for a long time in just olive oil.

(via How To: Tomato Sauce)