Posted by Brian David-Marshall | Emergents: Genesis, Food, Games, Kitchen Table Gaming

In the latest episode of Kitchen Table Gaming we made four recipes to celebrate the release of my new deckbuilding game Emergents: Genesis. Each of the recipes reflected a different class of superpower in that universe. We are presenting those recipes here each day for easy reference. If you want to learn more about the game you can do so here. You can order the game online or urge your local game store to place an order with ACD Distribution.

Look…I know I use Grade B maple syrup and lemon zest somewhat compulsively when I cook but trust me when I tell you they are essential to making this quick tomato sauce recipe that is almost too good to be true. I grew up with my grandmother’s sauce that would cook all day long, burbling away on a back burner in a vessel that was half silo/half cookware. I loved it but I also love being able to whip up a quick sauce for pasta and this can be made in under 30 minutes — depending on how fast you are with a knife.

When I was trying to settle on the recipes for this latest episode of Kitchen Table Gaming I knew I wanted something that reflected the speed and time manipulation of the Non-Stops. In the world of Emergents: Genesis they are led by Billy Stopless, an irrepressible speedster who would certainly appreciate the double takes that saying you put maple syrup in your tomato sauce earns you.

128_faster_than_the_eye

Ingredients:

1 large onion finely chopped
Several cloves of garlic peeled and chopped
1 tablespoon of red pepper flake
Salt and black pepper
Olive oil
Zest and juice of one lemon
1 can whole peeled San Marzano tomatoes
1 tablespoon Grade B maple syrup
Fresh basil leaves, torn

Time to make the sauce:

Finely chop one whole onion. I generally prefer a sweet Vidalia onion but you can use red onion (pictured above) or a Spanish onion — I have even made it with the white part of scallions in a pinch. Finally chop the peeled cloves and grate the zest of one lemon with a micro planer, careful to avoid zesting too deep and hitting the white pith. Pile that all in the center of a pan and add generous pinch of Kosher salt, fresh cracked pepper, and the crushed red pepper. Drizzle two tablespoons of good olive oil over the mound and turn on the heat to medium high.

Let the onions and garlic soften and turn translucent — maybe even a little caramelized — before hitting the pan with the fresh squeezed lemon juice. Let that cook down a little and then put the can of tomatoes in. You can cut the tomatoes beforehand — I sometimes just take kitchen scissors and go to work on them inside the can — or you can just mash them up with your spoon or a potato masher. Add a the grade B maple syrup to counterbalance the acid of tomatoes and lemon juice. Let that cook for about 15 minutes. Tear in fresh basil at the end.

In the last episode I made a tomato confit with heirloom tomatoes. I have made this sauce using an equivalent amount of peeled and chopped heirlooms and it is one of my all-time favorite things but it does not possess the pantry-readiness of this version. I always have onions and garlic on hand and I try to have several cans of San Marzanos in the queue at all times.

This is the perfect accompaniment to my grandmother’s macaroni pie but I love it on linguine (or any pasta really).

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