Thursday, May 24, 2007
Rosanna's Homemade Tomato Sauce Recipe
As I promised in my last post, here is my celebrated tomato sauce recipe. (This is the one that I make a large batch and freeze in pint jars in order to make a quick meal at a later date.) Contrary to popular belief because it is so delicious, the recipe is actually quite easy to execute. See for yourself:
2 Cans San Marzano Roma Tomatoes*
1/2 cup good quality, extra virgin olive oil
4 cloves garlic (minced)
1 large carrot
2 stalks of celery with leaves
1 tsp sea salt
1/2 teaspoon sugar (but only if the sauce tastes bitter)
1. Chop the carrots, onion, celery, and garlic (this can also be done in a food processsor).
2. Put the olive oil in a saucepan, turn the heat up to medium.
3. Add the chooped vegetables to the pot once the oil has heated and saute over medium heat.
4. Puree the tomatoes in the food processor and then add them to the pot as well.
5. Add the salt and sugar (if necessary, but I've found that the San Marzano's are usually sweet enough on their own)
6. Let the sauce simmer, uncovered, for 45 minutes, stirring occasionally.
*San Marzano tomatoes taste wonderful and are not hard to find. You can find them at Whole Foods, nautral food stores, and, if I'm not mistaken, I think Safeway just started carrying them as well.
If you want to have enough to freeze, double the recipe. Then, whenever you want a quick dinner, just take out a container and heat it up (along with a little added water.)
The sauce is wonderful as is, but if you want something fancier, add a couple tablespoons of heavy cream, vodka, and a pinch of hot pepper flakes for a divine vodka cream sauce.
That's the basic recipe, but I believe the best way to do it is to cook by feel. Just go by what smells and tastes right to you.