Start by heating your Grapeseed Oil on a medium heat, in a deep pan. Once heated and shimmering, add your bundle of Herbs and saute in the oil. Keep an eye on it. You want to flavour the oil, not burn the herbs. You should be able to do it in about 4-5 min.
Next, add the onion and saute for a couple minutes till the onions have gone translucent. Add your garlic as well and continue to heat until the garlic is fragrant. You should only need 2-3 min for this.
Now add your can of tomatoes. If you haven’t crushed them yet, you can do so with a wooden spoon in the pan. Also, add your Parm Rinds now. Let this heat up and simmer away for about 20 min or so. You really want the flavours to start to come together here. You want the rinds to start to melt and let go of ALL their deliciousness. If you want to let it go even further in the simmer, maybe add a 1/4 cup of water. You want the sauce to be thick, but not stand a spoon in thick ( if you know what i mean.
Remove the pan from the heat, and remove the herb bundle, the rinds, and crush up the tomatoes a bit more. Stir in the chili flakes and add the Half and Half. Stir well. You’re done!
You can go further with this if you want, but its a solid base to work with. I did a Gnocchi Bake with Mozza balls and Basil, but it works with ANYTHING! Have fun with it!
Credit - Cory Walby - Bokashi Steel Pro Team Chef
Instagram - @saturday_night_test_kitchen