tomato sauce (far from perfect but tasty)
According to Samin Nosrat (who I have become acquainted with reading her book and watching the Netflix series Salt, Fat, Acid, Heat), Chez Panisse (where Samin worked for years) has a contest every year [?] for the best tomato sauce. I can't imagine anyone uses canned tomatoes but I live in the real world and canned tomatoes cost $1.89 for 28 ounces so I try and boil out whatever bad flavor the canning process gives them. I've made this sauce hundreds of times and will continue to fine tune it.
Ingredients:
Ingredients:
- 2 cans of Hunt's whole tomatoes (28 ounce)
- 1 good sized onion
- 1 stick of butter
- Italian seasonings (to taste)
- 2 bay leaves
- 3 tsps garlic
- sugar (if needed to heighten flavor of tomatoes)
- Kosher salt to taste
- Pour two cans of tomatoes in a saucepan and blend with immersion blender until desired consistency
- Peel and cut an onion in half length-wise; add both halves to saucepan
- Add the rest of the ingredients and let simmer for 45 minutes or until desired thickness
- Everything cooks down so constantly taste
- Remove onion halves and bay leaves
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