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Freestyle Tomato Sauce. PHOTOGRAPHY (C) BY KELLER + KELLER PHOTOGRAPHY<\/p><\/div>\n
Freestyle Tomato Sauce<\/h3>\n
Serve this sauce over pasta or cooked grains, or use it to top a pizza, as a base for soup or stew, or to sauce a bowl.<\/p>\n
Ingredients That Work Well<\/p>\n
- \n
- olive oil<\/li>\n
- white onions (chopped)<\/li>\n
- garlic (minced)<\/li>\n
- an anchovy or two<\/li>\n
- canned tomatoes<\/li>\n
- tomato paste<\/li>\n
- sugar<\/li>\n
- basil<\/li>\n
- oregano<\/li>\n<\/ul>\n
Hints\nYou can substitute fresh tomatoes for canned. Consider using whole tomatoes with their skins on. Simply put them through a blender before adding them to the saucepan. The ground-up tomato skins make a sauce that isn\u2019t quite as smooth, but, hey, the blender treatment is way easier than peeling tomatoes. And we could all use a little extra fiber. \u2014Daryl<\/p>\n
If you need a tomato sauce but don\u2019t have tomatoes, make a roasted red pepper sauce instead.<\/p>\n
Start with Roma tomatoes, peeling and dicing them. Add about 1 cup olive oil to about 5 pounds tomatoes, along with chopped onions and garlic. Cook the mixture down in a saucepan, stirring frequently over low heat. Over time, the mixture emulsifies, creating an amazingly creamy and tomatoey sauce.<\/p>\n
How to Wing It<\/strong><\/p>\n
\u2022 Put oil, onions, garlic, and an anchovy or two in a saucepan.<\/p>\n
\u2022 Stir over medium heat until the anchovy disintegrates and the onions are translucent.<\/p>\n
\u2022 Crush tomatoes with your hands. Add to the saucepan.<\/p>\n
\u2022 Stir in a big spoonful of tomato paste and a little sugar.<\/p>\n
\u2022 Simmer the sauce until it cooks down and thickens to the consistency you want. Depending\non the quantity, this will take 10 minutes to an hour.<\/p>\n
\u2022 Add basil and oregano to taste.<\/p>\n
\u2022 Taste again. Add whatever\u2019s missing.<\/p>\n
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