BERUCCIS RECIPES

Steps:

• "1. Start with a large can of crushed tomatoes. Buy good quality, and buy canned, as canned tomatoes are actually fresher than anything you’re going to get at the store during the off-season. Obviously, if you have access to perfectly ripe tomatoes that are locally grown, go for it, but there’s no such creature in Boston in late November that’s natural. Open the can and toss in 2 teaspoons of sugar and a quarter teaspoon of salt. Stir, then let it sit for as long as you can. Ideally, if you can prep the can in the morning for that evening’s dinner, awesome. Even just 5 minutes is better than nothing, though. 2. In a non-stick saucepan (the non-stick is important!) add four tablespoons of the tomatoes (try to make it mostly chunks) plus a quarter teaspoon of garlic, and a teaspoon of olive oil. Start over 33% heat (on my stove, there are numbers 1 – 6, and I did this at 2, 6 being hottest) and cook until the water is driven off from the tomatoes. Stir a lot. 3. When the water is gone and the tomatoes are pasty, turn up the heat until the garlic mixed with the tomatoes changes color and darkens a little. It’s more than okay at this point if the fringes of tomato residue on the sides of the pan get toasty. Stir a lot, scraping the sides of the saucepan to get any toasty residue back towards the bottom. 4. When the garlic changes color to a darker shade OR the tomatoes are appreciably darker – whichever comes first, throw the rest of the can in. Stir like crazy. Add a quarter teaspoon cracked black pepper and a quarter teaspoon of sweet basil, dried. 5. Crank up the heat to 100% until the stirred pasta sauce boils, then turn it down to 50%; most of the water in the can will surface to the top. Cook with the lid mostly on (letting vapor escape) for 15 minutes."