Bask in the glory of Tomato Sauce

Posted by Michael on Jun 30, 2008 in Recipes | 0 comments

How to make a freakin’ tomato sauce.

Pay attention, tomato fan. The ingredients are pretty straightforward but there’s a technique to this that makes a big difference in the end. And since this is something you’re going to eat, it’s worth it to go to the ends of the world to make it taste good. Thankfully though, this is pretty easy. As always, don’t measure anything, just eyeball it. Measuring stuff kills the fun and also kills kittens. Stop killing kittens.

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Tomato sauce of your hopes and dreams

2 tablespoons olive oil

1 medium onion, coarsely chopped

3 cloves garlic, coarsely chopped

2 28-oz can of whole tomatoes, or a big bowl of fresh tomatoes, since they’re in season now.

pinch each of salt and pepper

pinch of your favourite Italian herbs such as basil or oregano or both.

Heat a stainless steel pot over medium heat for a couple minutes and add the oil. Add the chopped onion and saute until it’s soft and fragrant and starting to take on some colour. Turn down the heat if it’s starting to brown to quickly. Throw the whole thing out and grab the new Baconator at Wendy’s if the onions burn. After two or three minutes, add the garlic and saute for 30 seconds to a minute, and again, Baconator if it burns. Here’s where it gets interesting. Open up your can of tomatoes and reach in with those digits at the end of your hands. Pull out a tomato, cut a slit in it and let the liquid drain back into the can for a couple seconds. Cut the tomato in to three or four pieces (or just bust it up with your fingers a bit) and toss the drained tomato into the pot. Do this for all but three or four of the tomatoes in the can. Initially you can increase the heat to make it boil up but reduce the heat once the tomatoes start to carmelize on the bottom of the pan. This is where the better flavour starts happening. Stir often as the tomatoes carmelize and start to stick to the bottom of the pan. Do this for a good 20 minutes or more, until the whole mixture looks and smells like tomato paste. Add the rest of the tomatoes and all that juice from the can, then pass the whole thing through a food mill (this is preferable but I suppose processing it smooth in a food processor is a decent alternative). Place it back in the pot at low heat, season well with salt, pepper and your herbs and just let simmer until really thick and yummy. Great on pasta (duh) with fresh grated parmesan.