Secret in the Sauce

Even in a "low carb" world,
some of us insist on pasta.
I always advocate for
homemade marinara.

To make the perfect sauce
there is only one rule-
Pouring from a store bought bottle
DOES NOT COUNT!
Culinary plagiarism is more obvious
than you realize.

Begin with the basics
tomato paste, tomatoes diced
Mundane perhaps...
but you have to start somewhere.

You may be nervous,
warm up with convention.
onions, oregano, cilantro, salt
Dried is fine, but fresh is feisty.

Move then, to greater things,
basil, parsley, pepper newly ground,
pungent garlic cloves pressed
Give your creative cauldron time to bubble,
stir often so it will be evenly delicious.

Most importantly, experiment.
Do not overly concern yourself
with the opinions of those who
have yet to taste your work...
trust your tongue.
Yet keep in mind that too plain
is not often remembered,
and too intense
may not easily be forgiven.