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Bob’s Simple Tomato Sauce
There are hundreds of “simple tomato sauces” available online or in cookbooks. All of them have a common theme, but simplest is best and this is my version.
3 T. olive oil
1 medium onion (fine dice)
1/2 carrot (fine dice) – the easiest way I have found is to grate the carrot and then dice it with a kitchen knife
1/2 stalk celery (fine dice)
3 cloves garlic (fine dice or use a garlic press)
2 t. thyme (fresh-chopped fine—or half the amount if you are using dry)
1/4 cup decent red wine (drinkable but not expensive)
salt and pepper
2 15 1/2 oz cans tomatoes (Hunts was the winner of Cook’s Illustrated testing, but Muir Glen is my favorite)
red pepper flakes
Heat the olive oil in a saucepan over medium/low heat; add the onions, carrot and celery with a pinch of salt. Cook til almost soft, about 8 to 10 minutes. Add the garlic, thyme and another pinch of salt, and let cook for another minute or two. Now add the red wine and let the wine cook down to about a third. Add the two cans of tomatos, then sprinkle a pinch of red pepper flakes with a few grinds of black pepper over the top. Bring to a simmer, stir well, cover and let simmer for about 45 minutes.
It freezes well.
Other ideas—
about 1/2 cup chopped FRESH basil (add near the end of cooking)
1/2 t. sugar if the sauce has a bitter taste
Posted by admin on June 25th, 2010 under SaucesCategories
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