Tomato Sauce
This is an all-purpose, fresh-tasting sauce for saucing pasta, spaghetti squash, or gnocchi; for serving with chicken; or for cooking fish fillets.
Makes about 3-1/2 cups
1 can (28 ounces) whole tomatoes
Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside.
3 tablespoons extra virgin olive oil or garlic oil
1 jalape?o chili (optional)
Heat the olive oil in a heavy saucepan over medium-high heat until hot. If using the jalape?o, tilt the pan to collect the oil in a little pool against the side and drop the jalape?o into the oil. Cook until light brown, about 2 minutes. Remove the jalape?o and reserve.
Quick Tip:
Do not be afraid to cook a chili in your sauce. Left whole, it adds very little discernible spiciness.
1/2 cup finely chopped onion
Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes.
1 tablespoon minced garlic
Add the garlic and cook briefly until light gold.
Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan.
1 bay leaf
salt and freshly ground pepper
Add the bay leaf, the jalape?o, if using, and salt and pepper to taste and return to a boil.
1/4 cup drained and chopped oil-packed dried tomatoes
Add the dried tomatoes and stir.
Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red versus the pale blue-red they were straight from the can, about 30 minutes.
1 tablespoon finely chopped fresh oregano
Add the oregano halfway through the cooking.
Discard the bay leaf.
Peel, seed, and mash the jalape?o with a spoonful of the sauce and pass at the table so diners can add as much heat as they like to their plates.
Variation for quick tomato sauce:
Substitute 2 pounds vine-ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in half crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl to collect the juice. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalape?o, if desired. You should have about 2-1/4 cups sauce. The recipe may be increased proportionately. (www.napastyle.com)
Makes about 3-1/2 cups
1 can (28 ounces) whole tomatoes
Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside.
3 tablespoons extra virgin olive oil or garlic oil
1 jalape?o chili (optional)
Heat the olive oil in a heavy saucepan over medium-high heat until hot. If using the jalape?o, tilt the pan to collect the oil in a little pool against the side and drop the jalape?o into the oil. Cook until light brown, about 2 minutes. Remove the jalape?o and reserve.
Quick Tip:
Do not be afraid to cook a chili in your sauce. Left whole, it adds very little discernible spiciness.
1/2 cup finely chopped onion
Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes.
1 tablespoon minced garlic
Add the garlic and cook briefly until light gold.
Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan.
1 bay leaf
salt and freshly ground pepper
Add the bay leaf, the jalape?o, if using, and salt and pepper to taste and return to a boil.
1/4 cup drained and chopped oil-packed dried tomatoes
Add the dried tomatoes and stir.
Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red versus the pale blue-red they were straight from the can, about 30 minutes.
1 tablespoon finely chopped fresh oregano
Add the oregano halfway through the cooking.
Discard the bay leaf.
Peel, seed, and mash the jalape?o with a spoonful of the sauce and pass at the table so diners can add as much heat as they like to their plates.
Variation for quick tomato sauce:
Substitute 2 pounds vine-ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in half crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl to collect the juice. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalape?o, if desired. You should have about 2-1/4 cups sauce. The recipe may be increased proportionately. (www.napastyle.com)
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