Originally Posted by mrblanche
Funny thing about the garlic. I put it in, but I heard a tomato expert (from Burpee's, I believe) on an NPR show this weekend, and he said garlic was a no-no with tomatos; he said it kills the taste. He said onions are the secret to a good sauce.
I agree! Lots of onions wilted in olive oil, lots of chianti, tomato paste instead of sauce (to keep it thick), lots of basil, some oregano, some sage, and a little bit of garlic added at the end of the simmer-time, so it doesn't go bitter. Sometimes I throw in a little crushed red pepper, too.
Oh my. I may have to do some sketti for a midnight snack!