While I don’t typically add any sugar to my gravy, I did like that The Essex Resort & Spa kitchen uses local maple syrup in theirs. My daughter tends to be a very picky eater and for most of her life so far she has requested her pasta in butter sauce over red sauce, which begs the question, What kind of Italian girl are you?
Just recently she has started to expand her horizons and she’s finding that she enjoys sauce on her pasta. Hallelujah! When we ate fresh pasta after our cooking class at The Essex Resort & Spa, all of the kids enjoyed sauce-on-the-side, my child included. But guess what? She actually tried some of mine with the sauce and turns out, she loved it! It was that good. We enjoyed it over the fresh pasta we made.
- 1 28oz can whole San Marzano tomatoes in tomato puree
- 1/2 small onion diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/4 cup parsley leaves chopped
- 1 tablespoon sherry vinegar
- 2 tablespoons honey (or maple syrup)
- 1/2 teaspoon fresh thyme chopped
- to taste sea salt
- pinch crushed red chili flakes
- 1/4 cup fresh basil chopped
- Heat a medium saucepan over medium heat. Add olive oil, onions, and garlic.
- Cook stirring, about 3-4 minutes or until onions are soft and translucent.
- Add tomatoes. sherry vinegar, honey (or syrup), oregano, thyme, salt, and chili flakes.
- Simmer for about 5 minutes.
- Use a hand help immersion blender to puree sauce.
- Add parsley and basil and season with salt before serving.
Recipe published with permission from the chefs at The Essex Resort and Spa.
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