Spaghetti Sauce

Trial of some sauce.  Changed up the recipe a little and it ended up a bit too watery.  So this one will have to be modified fo sho.

(adapted from here)

• Ingredients:
• 
  
• a few tablespoons of olive oil
• 2-3 tsp white truffle oil
• 2 medium yellow onions, chopped
• 2 small shallots, chopped
• 4 cloves of garlic, minced
• 1/4 cup of water
• 4 lbs of tomatoes
• handful of fresh basil
• handful of fresh oregano
• 2 T red pepper flakes
• salt / pepper to taste

Directions

In a large stock pot, heat the olive oil and truffle oil on medium-high.  Add in the onions and garlic sauteing for 3-4 minutes.   Add water and reduce heat to medium, cooking about 5 or 6 more minutes.  Keep stirring.

Stir in the tomatoes.  Cook uncovered, stirring often, for 5-8 minutes, or until the skins begin to separate.

Toss in the chopped herbs and the red pepper flakes, and stir together really well

Reduce heat to medium-low, cover, and simmer for 15 minutes.  Stir occasionally, crushing the larger tomato chunks as you do.

When the tomatoes have partially liquefied, poor into a blender or food processor and smooth it all out.

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Pretty spicy, a little watery, I'll make some changes one of these days.  It makes a lot so it would be good to have some freezer containers ready.