My wife and I really love cooking and eating fresh local food. But in our busy lives, it’s just not always practical, but we do try to find ways to eat well even when we don’t have a lot of time.
Last night we had a wonderful and very quick and easy dinner. Ravioli is a simple tomato sauce. This little sauce experiment turned out so nice, I thought I’d share it:
- Simmer coarsely chopped garlic & slivered shallots in olive oil
- I use several cloves and a couple medium shallots
- don’t brown it… turn that heat down!
- add some sage, oregano, and marjoram
- Add 1 can of diced tomatoes (we like Muir Glenn Organic)
- simmer for 10 minutes,
- add black pepper and herbs to taste and simmer 5 more minutes
If you’re quick with a knife, this is dinner on the table in under 20 minutes. which is about how long it takes to boil the water and cook the ravioli. While the ravioli and sauce is cooking, you can fry up some greens or make a nice green salad.
Our raviolis come (fresh or frozen) from Lucca Deli in San Francisco. We like trying out whatever is made locally by small companies and have had great luck.
If you like your sauce thicker, add a small can of tomato paste.
Yes, brand does make a difference in canned food… but that’s a post for another day.