January 11, 2013 | 5:28 pm
Posted by Elana Horwich
Learning to make tomato sauce is challenging. This recipe is quite simple as promised, don’t get me wrong. But there are so many ways of making a tomato sauce, so many good ways, that it’s easy to get confused. The reality is it takes time and practice to get to a point when you feel you own the sauce you are making. The upshot is that you get to eat your way to learning and make everyone around you very happy in the meantime.
Hence, as someone who has been studying tomato sauce religiously from the Italians for the last 15 years and as someone who would like to see YOU progress in a lot less time, here is my tomato sauce HOMEWORK GUIDE:
If you can’t be bothered by all that, just follow the instructions below and enjoy.
But, for those still interested in learning, I will dispel the secrets of this particular sauce. As you will see there are not many ingredients. This sauce is the opposite of Emril Lagasse’s expression ” BAM, BAM BAM!” There are no explosions of flavor here. This sauce is about harmony and about letting the garlic and whole basil leaves gently infuse their flavors into the tomatoes. The carrots are not to be eaten inside of the sauce, but are used rather to add sweetness to the tomatoes naturally, without sugar. They also lend a mildly earthy flavor. (The carrots cooked in the tomato sauce will however, make a leftover side dish!)
Lastly, a good tomato sauce cannot be made without good tomatoes. I like canned tomatoes for certain sauces because they are just as good in the winter as they are in the summer (unlike fresh tomatoes which are only good in summer) and lend themselves to a richer sauce with very little work.
The guidebook for choosing canned tomatoes:
Here is a list of some of my favorite brands: (again, no one is sponsoring me, this is for your own good and the good of tomato sauce at large):
(to read Health Benefits of each ingredient, click on them)
Would you like to take Cooking Classes with Elana? Click Here.
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