Description
Prepared tomato sauce is really convenient. The problem most of them come seasoned with Italian herbs, great for pasta dishes, but not suited to other dishes -basil is not our favorite herb for fish, as an example. This home made basic tomato sauce can become Italian, by adding basil and oregano; French cuisine, by adding herbs the Provence and capers; good for game, by adding thyme and rosemary; good for fish, adding bay leaf and white wine.
Ingredients
Instructions
- Heat the oil in a pan. Add the onion, saute until translucent.
- Add diced tomatoes and sugar. Cook on a low heat until thicken. About 45 minutes.
- Puree using a sieve and food mill using a coarse screen. The sauce will be clear of tomato peel.
- Season. Simmer, if necessary, until the desired consistency has been achieved.
Notes
For more flavor, add 1 clove garlic, crushed, and 1 tbs parsley, chopped, with the onion. Experiment with herbs (rosemary, thyme, basil, oregano, marjoram) and you will get amazing results.
Choose juicy tomatoes -plum tomatoes are usually good- not the kind you would use for a salad.
This basic tomato sauce freezes very well. You can make a large quantity and freeze in family size portions. The sauce might stain plastic, leaving a red mark. Use a freezer resistant glass container.
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