ISO: Nice plain tomato sauce

[lanie]

I am sure I could let my fingers do the searching.....however, not right now.

Does anyone have a recipe for a nice simple tomato sauce - I just love a plain tomato sauce on any pasta and just can't seem to get it right.

Thanks

lanie :rolleyes:

[Ralph]

Here's a good, simple sauce from FoodTV (http://www.foodtv.com/recipes/re-c1/0,1724,11416,00.html):

PANTRY FRIENDLY TOMATO SAUCE
Recipe courtesy Alton Brown
2 (28-ounce) cans whole, peeled tomatoes
1/4 cup sherry vinegar
1/4 cup sugar
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 onion
1 carrot
1 stalk celery
2 ounces olive oil
4 cloves garlic, minced
3 tablespoons capers, rinsed and drained
1/2 cup white wine
Kosher salt and black pepper, to taste

In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.

Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.

Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.

Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat.

Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning.

Yield: 1.5 quarts
Prep Time: 10 minutes
Cooking Time: 1 hours 15 minutes

[Beth H]

CL actually had a good tomato sauce recipe in one of last year's issues. If you have the 2000 compendium, I think it's on page 84 or 86. I just made this and the rigatoni casserole over the weekend -- very simple and delicious. I made two adjustments, however. Whenever I make homemade tomato sauce, I always add just a bit of brown sugar -- maybe a teaspoon or two. And, I added garlic (4 -6 cloves) and red pepper flakes.

[Leanne]

Since I cook by taste, this isn't exactly a recipe... but here's what I do.

2 cans diced tomatoes
1/2 tbsp olive oil (you can leave this out if you want)
1/4 cup or so chopped onion
1/4 cup or so red or green pepper - your preference
basil - fresh or dry
1/2 tbsp or so minced garlic
1 - 2 tbsp or so red wine vinegar (or red wine)
1 tbsp or so sugar
salt & pepper & red pepper flakes to taste

Saute the pepper, onion, & garlic in olive oil. Add everything but sugar & let cook together for 10-15 minutes. Sprinkle in sugar & cook another couple of minutes.

You can also add sundried tomatoes (in oil, drained) if you like.