red sauce Recipe

In the food processor, with your crushed garlic and sweet onion, you will add the grated parmesan. I cant tell you how much. Somewhere between 4tbsp an 1/4c, maybe 1/3. 1/2 is way too much. The best i could do is to explain the fresh, rich, beautiful notes of the tomato. Fruity. Happy. Very much alive with rich flavor. Theres no salt in this recipe. All of the base flavor that salt gives is contingent on the other ingredients. A large one is the parmesan. If it is especially sharp, you will use less. You dont want to over power, just lighty accent the flavor of the tomato. Add a little bit of a base flavor to help ground out the tomato, anchor it.

I cant tell you how much of any spices. Somewhere between one and three tblsp of basil. Freeze dried if you want. I dont know how much fresh. The basil will add a new flavor that will coincide beautifully with the robust flavor of the tomato. They will run togather, not complete strangers. But definitely unique in their own right. The oregano is the opposite. Only 1/2 or 1/3 as much oregano as basil. The oregano will be crying for lemon, the tomato doesn't deliver the acidity. The oregano will be angry, and be searching for vengeance. Delivering notes of ancestors past. You dont want too much. It will be crying for more and more, until the red sauce is ruined. Just a hint, a whisper of fennel. You could count the seeds on fingers of both hands. About four times the volume of fennel, add in crushed red pepper. I have no idea how to explain the black pepper. I crush mine with a meat hammer to ensure a variety of size in granules. Savory, adds to the salt and pepper, and every other flavor this side of the fruity flavors. Probably about twice the amount of savory as black pepper