If you travel a lot for work, you know the value of the occasional “Home-Cooked Meal on the Road”. I was the lucky beneficiary of the meal above, courtesy of Aoi Scott- a mad genius in the kitchen and a true artist behind the camera lens. This is a tomato sauce to make your Italian grandmother shed a tear of pride and envy.
I am pretty sure Aoi’s sauce is a simple recipe. I have never seen her make it- but judging from the remnants I spied around the kitchen that night, the ingredients are probably something like this: 1 Can San Marzano Tomatoes, 1/2 Onion, Garlic, Salt/ Pepper.
Sweat the onions in olive oil, add the garlic, then the can of tomatoes- season to taste. Sounds simple, right? That’s the frustrating part. I have been making a similar red sauce for years- and mine never quite reaches this level of heavenly, tomatoey perfection. I know there must be another step- does she blend the whole thing with an immersion blender? How does she get that velvety texture? Am I missing an ingredient? Why is the tomato flavor so amplified? Why is this sauce so good?!
For now I am content to understand that I simply cannot understand why this sauce is so good. Someday however, I will beg Aoi to let me watch, and take notes, while she executes this secret sauce. If the chef allows, I will post the recipe- the world needs more tomato perfection. In fact, I’m pretty sure with enough San Marzano Tomatoes, we could heal the world.
Kid-tested. Italian Wine Geek- approved. This is serious pasta perfection.