 | I
prefer Roma tomatoes, but anything red and round will do. |
| Remove tomato skins by plopping them into boiling water for 30-60 seconds. |
| A small incision at the bottom of the tomato before blanching helps in peeling off the
skin. |
| Remove the seeds from the tomatoes (very important). |
| There's no such thing as too much garlic. I typically use 6 cloves. |
| Crush garlic cloves by placing under a wide chef's knife and giving the knife a good
smack. |
| Bring the olive oil to sautéing temperature before adding garlic. |
| Chopped carrots and onions help add sweetness to your sauce. |
| Sauté garlic (and carrots and onions, if added) at least 10 minutes over medium heat
stirring frequently. |
| Deglaze (pour in) a half a cup of red wine (Chianti preferred!) and reduce (allow it to
cook down). |
| For
a richer sauce, add 1/2 cup beef or chicken broth and reduce again. |
| Add your blanched tomatoes and cover for 15 minutes over medium heat. |
| Remove cover, lower heat and let simmer for 30-45-60 minutes. |
| The longer you simmer, the richer your sauce. |
| Sometimes I cheat by adding a tablespoon or two of tomato paste. |
| Freshly-ground black pepper is essential. |
| Too much oregano adds bitterness, used sparingly it adds complexity. |
| Red pepper flakes add some heat, a pinch is essential. |
| A half teaspoon of ground nutmeg also adds complexity. |
| Fennel seeds add a licorice-like quality -- try it! |
| Add your freshly-chopped basil and Italian
parsley 15 minutes before you plan to serve. |
| If
you have time, cool sauce down by putting in refrigerator for a few hours
or overnight, then re-heat. |
| Top with freshly grated Parmesan, Pecorino Romano or Asiago -- don't touch that scary
pre-grated stuff. |
Tomato
sauce tips
