Cuisine: Italian | Recipe Category: Sauces & Condiments
Prep Time: 20 Minutes | Cook Time: 40 Minutes | Serving: 4-5 cups
Prep Time: 20 Minutes | Cook Time: 40 Minutes | Serving: 4-5 cups
Ingredients
1.
|
Tomatoes, blanched, pureed
|
8 large
|
2.
|
Tomatoes, blanched, chopped
|
2 large
|
3.
|
Garlic, chopped or crushed
|
1 Tbsp.
|
4.
|
Dry oregano or Italian seasoning.
|
2 Tbsp.
|
5.
|
Basil leaves, fresh or dried,
chopped
|
2 Tbsp.
|
6.
|
Chili flakes
|
1 Tsp.
|
7.
|
Black pepper powder
|
½ Tsp
|
8.
|
Sugar (optional)
|
1 Tsp.
|
9.
|
Salt
|
To taste
|
10.
|
Extra virgin olive oil
|
1 Tbsp.
|
Step By Step Instruction: [Hide Images]
- To blanch tomatoes, bring a pot of water to a boil and add in all the 10 tomatoes in boiling water until skin starts to peel, 1 minute. Let tomatoes rest until cool enough to handle, and then remove peel.
- Chop 2 tomatoes and puree 8 tomatoes in blender to make a paste.
- Heat oil in a large pan over medium heat. Add chopped garlic and sauté until fragrant.
- Stir in chopped tomatoes and pureed tomatoes, cook until paste has softened and blended with the oil, about 5 minutes.
- Add Italian seasoning, chili flakes, pepper powder, sugar, salt and basil leaves, and brings it a boil, then reduce heat to low, cover and simmer for 30 minutes until it thickens and taste rich.
- Use sauce right away, or allow cooling to room temperature, storing in sealed containers, and refrigerating up to 5 days. You can freeze the leftover sauce for later use up to 6 months.
Quick Tips
- If you prefer a more rustic and chunky texture, don’t hesitate to use your hand to crush the tomatoes with their juices before adding them to the pan, or use a potato masher to smash them in the pot.
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