Chef D. breaks down this simple way to make your own tomato sauce for meals, soups, and stocks!
Ingredients:
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1lb Roma tomato
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3lb Campari tomato
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6oz Tomato paste
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2C Red wine
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½C water
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1/4C shallot
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1/4C garlic
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1T dried oregano
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1T dried thyme
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1T dried parsley
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2T dried basil
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2T garlic powder
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2T onion powder
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1Bu basil (1 bunch)
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1/4C olive oil
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S/P to taste
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Sugar to taste
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Wash and dice tomatoes
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In large Rondue, add 2T canola oil, garlic and shallot, and put on medium high heat. *putting garlic in cold oil to start will keep it from burning and get more flavor released for tomato sauce.
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Saute garlic and shallot until shallot starts to turn translucent. Add tomato paste and sauté . Stir continuously to build a fond and not to burn.
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Add diced tomatoes and deglaze with wine. Slightly reduce.
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Then add your water, herbs and spices. (Not your fresh basil)
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Turn burner to low heat and simmer for 1 hour stirring from time to time.
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Blend tomato sauce with fresh basil. And olive oil. *finishing with basil will keep it from wilting and add a “fresh” basil back end taste.
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Finish sauce with salt, pepper and sugar to taste!