Jeekinz
Washing Up
Everyone has their own recipe.
The first time I made tomato sauce it had about 40 ingredients herbs and spices. Now, I have simplified it to five, and it gives the best flavor. I'll change the tomato product for different recipes.
1 28oz can of tomato sauce or minced/crushed tomatoes
3 cloves garlic minced
1/2 spanish onion minced
1/3 cup chopped basil
evoo, salt & pepper, water
Heat 3 tablespoons of oil in a sauce pan or skillet over medium heat. Add the onion, 2 minuted later add the garlic. Stir to keep from browning. After about a minute add the tomatoes, stir, then add the basil. If the sauce looks thick enough to be ready add 1/2 cup of water. You'll need it to be a tad liquidy at first so the tomato has time to cook, otherwise the sauce may get too thick and burn. Cook covered for 30 minutes adding salt and black pepper to taste. Do not cook more than 45-50 minutes. 10 miutes of cooking uncovered will produce a thicker sauce or you can thin it out with water or red wine.
From this base, you can make a million different sauces. I also sub the minced tomatoes with whole peeled (rough chopped) for braises. This is the sauce I used on my ravioli. I just added about 2-3 tablespoons of heavy cream.
The first time I made tomato sauce it had about 40 ingredients herbs and spices. Now, I have simplified it to five, and it gives the best flavor. I'll change the tomato product for different recipes.
1 28oz can of tomato sauce or minced/crushed tomatoes
3 cloves garlic minced
1/2 spanish onion minced
1/3 cup chopped basil
evoo, salt & pepper, water
Heat 3 tablespoons of oil in a sauce pan or skillet over medium heat. Add the onion, 2 minuted later add the garlic. Stir to keep from browning. After about a minute add the tomatoes, stir, then add the basil. If the sauce looks thick enough to be ready add 1/2 cup of water. You'll need it to be a tad liquidy at first so the tomato has time to cook, otherwise the sauce may get too thick and burn. Cook covered for 30 minutes adding salt and black pepper to taste. Do not cook more than 45-50 minutes. 10 miutes of cooking uncovered will produce a thicker sauce or you can thin it out with water or red wine.
From this base, you can make a million different sauces. I also sub the minced tomatoes with whole peeled (rough chopped) for braises. This is the sauce I used on my ravioli. I just added about 2-3 tablespoons of heavy cream.