{"id":1684,"date":"2012-01-23T12:18:19","date_gmt":"2012-01-23T17:18:19","guid":{"rendered":"http:\/\/strangeaddiction.com\/?p=1684"},"modified":"2012-01-23T12:34:28","modified_gmt":"2012-01-23T17:34:28","slug":"tomato-sauce-from-your-kitchen","status":"publish","type":"post","link":"https:\/\/strangeaddiction.com\/?p=1684","title":{"rendered":"Tomato sauce from your kitchen"},"content":{"rendered":"<p>I&#8217;m often asked about what kind or kinds of tomato sauce I use with my fresh pasta. The answer is as simple as it is complex: depends on the final dish taste I&#8217;m after. I&#8217;m a huge fan of any sauce that starts with the holy trinity of diced onion, carrot and celery. From there, it&#8217;s a free-for-all of whatever I have on hand and\/or feel like making up as I go along.<\/p>\n<p>Here is <a title=\"Great ideas for making your ideal pasta sauce\" href=\"http:\/\/www.thekitchn.com\/help-me-make-bettertasting-tom-137241\" target=\"_blank\">a great resource guide<\/a> for those of you looking to find the right taste for your dish. I love the Marcella Hazan butter tomato sauce, but sometimes I will make basic sauce sans butter {gasp} so I can add a cream product instead. Don&#8217;t forget to read the very helpful comments on that post. Many great tips and thoughts by home cooks in that post.<\/p>\n<p>I&#8217;m not big on garlic or marinara sauce because of what it does to my breath for the following week, but a small bit isn&#8217;t a bad thing as long as you find a way to add a lot of mint or parsley to the plated meal somehow. Parsley and mint have long been known as natural breath freshener. Or, as I like to call it, garlic breath canceller. It&#8217;s not just garnish you leave on the side of your finish plate, kids. Not at all. Use it! It really does work. Trust me.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m often asked about what kind or kinds of tomato sauce I use with my fresh pasta. The answer is as simple as it is complex: depends on the final dish taste I&#8217;m after. I&#8217;m a huge fan of any sauce that starts with the holy trinity of diced onion, carrot and celery. From there, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[26],"tags":[],"_links":{"self":[{"href":"https:\/\/strangeaddiction.com\/index.php?rest_route=\/wp\/v2\/posts\/1684"}],"collection":[{"href":"https:\/\/strangeaddiction.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/strangeaddiction.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/strangeaddiction.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/strangeaddiction.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1684"}],"version-history":[{"count":6,"href":"https:\/\/strangeaddiction.com\/index.php?rest_route=\/wp\/v2\/posts\/1684\/revisions"}],"predecessor-version":[{"id":1690,"href":"https:\/\/strangeaddiction.com\/index.php?rest_route=\/wp\/v2\/posts\/1684\/revisions\/1690"}],"wp:attachment":[{"href":"https:\/\/strangeaddiction.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/strangeaddiction.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1684"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/strangeaddiction.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}