An important first step to note when making this sauce is to bring the olive oil up to temperature very slowly with the garlic, herbs, and spices, and cook for about five minutes to brown the garlic. This is a step that Jack has seen referenced in a number of great Italian cookbooks and although not clearly stated why, we believe this slow heat-up process allows the oil to be infused with the seasonings providing a really delicious base to your sauce. Sauce For Salmon | Sauce For Steak | Sauce | Sauce For Chicken | Sauce For Fish | Sauce Recipes
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Yield: 1 Servings
Ingredients: 1/3 cup good quality extra virgin olive oil Pinch of red pepper flakes 4 crushed garlic cloves ¾ cup chopped onion (optional) 1 teaspoon fresh chopped oregano, divided, or ½ teaspoon dried And many more.
Instructions:
Step number 1. Before you begin, pour your two cans of tomatoes into a bowl and crush with your hand. Don’t break them up too small, you want large chunks.
Step 02, In a large heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
Step three, Remove the pot from the burner and place a heat diffuser over the burner. Place the pot over the heat diffuser and add the tomatoes. Turn burner to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
Original Article: https://www.afamilyfeast.com/italian-tomato-sauce/
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