Vodka tomato pasta sauce

enough sauce for 2 meals for 2 and to freeze some

Ingredients

• ¼ cup olive oil
• 1 onion
• 3 cloves garlic
• ¼ tsp red pepper flakes (adjust with more for heat)
• 1.5 tsp dried oregano
• 1 cup vodka
• 4 cans (4x400g) diced tomatoes (or peeled plum)
• Kosher salt
• Freshly ground black pepper
• 4 tbsp fresh oregano or basil
• ¼ to 1 cup heavy cream

Recipe

1. Oven: 190C
2. Chop or slice onion (1). Chop garlic cloves (3). It will all get blended in the end.
3. Heat up oven-safe pot (lid will be needed, I use my cast iron) on medium-high, olive oil, cook onion & garlic until translucent (5 min).
4. Add red pepper flakes (1/4 tsp or more for heat) and dried oregano (1.5 tsp).
5. Add vodka (1 cup), mix and cook until half reduced (5 min).
6. Add tomato cans (4x400g), juices and all. Add 2 tsp salt, some black pepper. Cover.
7. Oven 1.5 h.
8. Blend tomato sauce, careful it’s hot and will splash! Possible to add fresh basil (4 tbsp) at this stage.
9. Heat sauce back in cast iron, add heavy cream (1/4 cup to 1 cup, taste to balance out acidity of tomatoes).
10. Adjust taste with salt, pepper, sugar, cream.
11. Simmer 10 min.

Storage: freeze in cubes, store with pasta, top with parmesan, meat, whatever.

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adapted from alexandracooks