pasta sauce
- Thread starter VTApe
- Start date
Tomato or cheese based? Pesto?
This is where I usually start...
Basic Canned Tomato Sauce
Makes about 4 cups, more than enough to sauce a pound of pasta.
28-ounce can whole, peeled tomatoes in juice, preferably imported
San Marzano
14.5-ounce can stewed tomatoes
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and lightly crushed
1/2 teaspoon salt, or to taste
A handful of fresh basil or other herbs, shredded or torn
Pour the whole and stewed tomatoes into a large bowl and use a
potato masher or your hands to break them into coarse chunks. Set
aside.
In a large saucepan over medium heat, warm the oil and garlic.
When the garlic starts to sizzle and releases its fragrance, carefully
add the tomatoes (the oil will splatter). Increase the heat to
medium-high and bring the tomatoes to a simmer. Add the salt and
reduce the heat to medium. Simmer, uncovered, for 30 to 35
minutes, stirring occasionally, until the sauce has thickened and the
oil has separated from the tomatoes. (Reduce the heat to
medium-low if it is simmering too fiercely.) Turn off the heat and
stir in the basil or other herbs.
Adjust to your liking. I usually crumble and brown some Italian sausages in a saute pan and add that to sauce. De-glaze the saute pan with some wine and throw that in too. If doing this, continue to cook a while longer to let the flavas combine.
Basic Canned Tomato Sauce
Makes about 4 cups, more than enough to sauce a pound of pasta.
28-ounce can whole, peeled tomatoes in juice, preferably imported
San Marzano
14.5-ounce can stewed tomatoes
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and lightly crushed
1/2 teaspoon salt, or to taste
A handful of fresh basil or other herbs, shredded or torn
Pour the whole and stewed tomatoes into a large bowl and use a
potato masher or your hands to break them into coarse chunks. Set
aside.
In a large saucepan over medium heat, warm the oil and garlic.
When the garlic starts to sizzle and releases its fragrance, carefully
add the tomatoes (the oil will splatter). Increase the heat to
medium-high and bring the tomatoes to a simmer. Add the salt and
reduce the heat to medium. Simmer, uncovered, for 30 to 35
minutes, stirring occasionally, until the sauce has thickened and the
oil has separated from the tomatoes. (Reduce the heat to
medium-low if it is simmering too fiercely.) Turn off the heat and
stir in the basil or other herbs.
Adjust to your liking. I usually crumble and brown some Italian sausages in a saute pan and add that to sauce. De-glaze the saute pan with some wine and throw that in too. If doing this, continue to cook a while longer to let the flavas combine.
@
DamienC
is a very delicious sauce!!!
TIP:
if you like the sauce glose and more smooth, make the double amount of extra-virgin olive oil in!!
DamienC
is a very delicious sauce!!!
TIP:
if you like the sauce glose and more smooth, make the double amount of extra-virgin olive oil in!!