Plain Tomato Sauce
I, too, make fresh fettuccini and when I serve it with just a plain sauce, here is
basically what I do:
Finely grate a medium onion, add to a tablespoon or so of virgin olive oil, put in 3
or 4 cloves of fresh peeled garlic (do not bruise the garlic, just put in whole and
peeled). Add a diced green pepper, and an equal amount of chopped mushrooms, fresh plum
tomatoes (a pound or so) and 1 can of tomato paste. To thin, add some V-8 juice, not
water or canned sauce. Correct seasoning with some sugar and/or salt. I try to
keep the flavor light by not adding too much salt/sugar. What works for me is doing
all this very slowly, over a medium low heat and not allowing sauce to boil. Of course,
you have to make it to suit your taste.
I hope this works for you. Please let me know what you think.
Kathy
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