Photography by Michael Alberstat
Food styling by Sue Henderson
Prop styling by Lara McGraw
First published in Wish September 2004
food
Tomato Sauce
When this sauce is simmering, a feast is in the making.
Ingredients (Makes 6 cups)
| 1/2 cup | olive oil |
| 3 | cloves garlic, peeled and finely chopped |
| 1 | large white onion, peeled and finely chopped |
| 1 tsp | chili flakes |
| 8 cups | blanched and peeled roma tomatoes, or two 28-oz cans whole plum tomatoes, juice included |
| 1/4 cup | tomato paste |
| 1 tbsp | granulated sugar |
| 1/4 cup | extra-virgin olive oil |
| 1 tbsp | chopped fresh marjoram |
| 1 tbsp | chopped fresh basil |
| 1 tbsp | kosher salt |
Instructions
- Warm olive oil in a large stainless steel pot.
- Add garlic, white onions and chili flakes, and cook over medium heat for about 5 minutes until softened but not browned.
- Add tomatoes, tomato paste and sugar.
- Cook, stirring occasionally, over medium-low heat until sauce has thickened, about 20 minutes.
- Remove from heat and allow tomato sauce to cool slightly.
- Purée sauce in a food processor or pass through a food mill. Return to pot and reheat. Add extra-virgin olive oil, herbs and salt.
- Use in your favourite recipe or refrigerate, freeze or can.
Comment on "Tomato Sauce"
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N. Ramesar writes:
I tried the sauce for the first time a few weeks ago and it was such a hit and super easy to make!
I'm looking forward to making some more this weekend.
—posted September 21, 2007 at 1:51 p.m.
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