danny murphy 120Growing up Italian many of our dishes were based on Mom’s Tomato Sauce and every Italian Family knew that their Mom’s Sauce was the best.  Of course it was, it was what we grew up on.  Every sauce was a bit different, each with its own receipt passed down over the years.  My grandmother taught my Mother and Aunt.  Each was good but each was different.  My Aunt taught my cousin Rosy by her standing next to Aunt Katy, matching every move and spice eye measured or just a handful of each.  Still they were always different.

Whether it was the spicing measured by hand, how many times it was stirred or the time simmering….every sauce was different and of course my Mom’s was the best at least to me.  Over the years I have made that sauce over and over…came out good but not as good as Mom’s. Although we are a steak house today we were an Italian restaurant for 20 years. Our menu and specials today carry a few Italian dishes made with my Mom’s receipt.  Teaching my very talented chefs how to make the sauce was frustrating….good but not mine or my Mom’s

While working with new imports I came across fine chopped peeled tomatoes from Italy. Using a sauté’ pan I used fine Italian olive oil, finely sliced fresh garlic, basil, salt and pepper and a touch of fresh oregano.  When the garlic was translucent I added the tomatoes and simmered for five minutes.  I added the Ala dent’ pasta allowing it to coat pasta and poured it into a pasta dish.  It was wonderful, fresh, light and always consistent.  It is not my mom’s or yours perhaps but it works…and does not take hours of simmering…not saying I will not me using Mom’s for special dishes.