The following article first appeared in the Daily News Record on August 15, 2012.
A few weeks ago, I ran down to the basement to take stock of my canning shelves. Among the sea of empty glass jars, I found a few of salsa, some of tomato juice and roasted tomato sauce, and a whole bunch of pints of chopped Roma tomatoes, some of which were from as long ago as 2007. The jars were caked with dust, the edges fuzzy with mold. I felt slightly embarrassed.
I contemplated tossing the Romas, but the seals were still firm so I crossed my fingers and decided to put them in a sauce. I had found a spaghetti sauce recipe that specifically called for canned tomatoes—it’d be perfect for using up my antiques. But could their age prove deadly?
All my life, my mother has obsessively worried about botulism and salmonella, and even though I am much more pragmatic (no one I know has ever gotten sick from eating home-canned food, and besides, acidic tomatoes are not botulism prone), at moments like these, her death and doom speeches return to haunt me.
“Let’s hope I don’t kill us all,” I thought to myself as I lugged the armful of jars upstairs.
I scrubbed the jars in hot soapy water, popped off the lids, and dumped the tomato chunks into my Dutch oven. They looked and smelled perfectly fine. “See, Mom?” I thought. “There’s no problem!”
One of my son’s visiting friend’s eyes lit up when he saw what we were having for supper. “Spaghetti, yes!” he cheered.
“Hold up your plate,” I said to the boy after we had finished our silent mealtime prayer. He positively glowed with excitement—almost giddy, was he—as I mounded the spaghetti high.
I was slightly anxious that he might turn up his nose at my sauce since it was sure to be different from what he was used to, but I needn’t have worried. He rapidly polished off three servings, maybe even four. By the time he swallowed his last bite, he was groaning.
“Did you see how much he ate?” my stunned husband whispered to me as we cleared the table. “That last serving alone would’ve been enough for an entire lunch for me!”
“That’s how spaghetti is supposed to be eaten—with complete abandon,” I gloated.
But the best part? No one died.
Garlicky Spaghetti Sauce
Inspired by a recipe found in the August 2012 issue of “Food and Wine” magazine.
Despite the emphasis on garlic, the sauce is not overly pungent. The long cooking softens the bite considerably.
3 quarts canned tomatoes
½ - 3/4 cup (1-3 heads) peeled garlic cloves
2/3 cup olive oil
1 pound thin spaghetti
lots of freshly torn basil
freshly grated Parmesan cheese
For the sauce:
Bring the tomatoes to a simmer in a large pot.
Measure the oil into a smaller pot and add the garlic. Bring to a gentle boil and cook unlidded for about thirty minutes, stirring occasionally, until the garlic is golden brown and very tender.
Add the garlic and oil to the tomatoes. Using an immersion or regular blender, blend until smooth. Simmer for about an hour until the sauce has thickened a bit. Add plenty of salt and black pepper.
Set aside half of the sauce to freeze for a later batch of spaghetti or to use as pizza sauce.
For the spaghetti:
Cook one pound of spaghetti to al dente. Drain and return to the pot. Add two cups of the remaining hot sauce and cook for another minute. Serve the spaghetti, ladling more sauce over each portion. Garnish with basil and Parmesan cheese.