Triple-pepper square meatballs that will light up your mouth. From the food and travel website, http://www.robinbenzle.com.
Question by b_lobi: What’s the best red tomato sauce recipe?
I’m looking for a slightly tangly, subtly sweet red tomato sauce. I have 3 cans of San Marzano tomatoes, and would love to put them to use. I’m looking for a sauce that will have a consistent, well, consistency-red all the way through. (Although, if you have a killer recipe with basil or another colorful ingredient send in the recipe anyway-I can always give my blender a workout). What’s your recipe? Which tomato do you think is best for tomato sauce? Although I normally would opt for fresh ingredients in anything I prepare, canned is clearly the choice, right? Can the cooled tomato sauce be frozen & how would you thaw it?
Thanks for your time.
Best answer:
Answer by Tynan pianos
My fail safe tomato sauce is based on the a recipe that the greeks use.
Fry two onions in olive oil and salt. The salt is important because it’s hydoscopic, and drws water out of the onions and the air, and stops the onions from burning. The add you cans of tomatoes. Add a bay leaf, and then some powdered cinnamon. You can also add a little red wine. and cook until it begind to go gloopy. You can the liquidize it and season to taste.
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I usually just follow my instinct when I make a tomato sauce but here’s how I make mine. You’ll need:
Onions
Olive oil
Some garlic
Salt/pepper
Oregano (dried gives more flavour) or fresh basil
I cut the onion in thin slices and caramelize them on low heat in a little oil. Be careful to stir one in a while so they don’t burn.
Then, I add the crushed garlic and the tomatoes. I prefer canned ones because they have more juice and they get a great consistency afterwards. I usually use diced ones, but you can use the pureed ones, it works the same. Season with salt and pepper and let it simmer till the juice of the tomatoes reduces a bit. Then a little towards the end I add a bit more olive oil and the dried oregano or fresh basil so that it keeps the flavour and let simmer a bit more.
Serve when ready.
It’s a quite versatile sauce, sweet and tangy. I use with rice or pasta, but I sometimes also add some boiled zucchini and let it simmer in it.
Hope this helps 😉
This is a really good recipe that is simple and delish. Sautee 1 small yellow onion, 1/4 red or yellow pepper, and a few cloves of garlic in good olive oil (believe me this will make a difference in this simple a sauce) with a little salt and pepper. I cook this on a relatively low heat. I just want the veggies to get soft, not brown. Then I add about 1/4 c. of dry white wine. Whatever I have left in the fridge generally, if you don’t drink alcohol you can use chicken stock, but I like the wine better. I let this reduce for about 2 minutes than add 2 cans of San Marzano tomatoes. I generally get the whole tomatoes and crush them with my hand. Add them with the juice and simmer for about 20 minutes. It’s really good. Don’t add any basil until you are about to serve the sauce. Basil get’s bitter and ugly when it sits in the sauce.
You can freeze this recipe, but it really doesn’t make that much. You might get 4 c. out of if. As for defrosting, take it out the night before and pop it in the fridge. By the time you are ready to make dinner you should be fine.
San Marzano tomatoes are really good, you don’t want to disguise them with a ton of meat and seasoning.