Wednesday, November 29, 2006

homemade tomato sauce

Making pizza from scratch tonight. Made CPK dough last night, and it refrigerated overnight. Took it out today for 2nd rise, and when I went to check for jarred tomato sauce (I usually have a jar of tasty Barilla sauce on hand), I was out. So I decided to improvise my own homemade tomato sauce, and what do you know, it turned out dynamite! Got a nice bit of heat (but no "sting"), and well balanced flavor, esp. considering it cooked for less than 1 hr!

Homemade Tomato Sauce
Cook time: 1 hr
Makes ?? cups

1 28oz can whole peeled tomatoes
1/2 can (3 oz) tomato paste
3 tbsp. extra virgin olive oil
1/2 onion, small (1/4") dice
3 cloves garlic, minced
1 tsp. chili flakes
1 tsp. balsamic vinegar
1 tsp. Worcheshire sauce
1 tsp. sugar
2 tsp. oregano (dried)
big pinch (1/4 tsp?) cayenne pepper
Fresh ground pepper and salt (to taste)

1. Empty tomatoes into blender, pulse about 5-6 times (for 1/2 second) to get rid of all big chunks. Should still have a few 1/4" to 1/2" chunks in it for texture.

2. In large stockpot, heat 3 tbsp. olive oil on medium heat. Add onions, chili flakes and some black pepper, reduce heat to medium-low, and cook stirring occasionally for 3 minutes...don't let anything burn! Add garlic and cook for 2 minutes, until garlic releases its aroma (but don't let it brown!).

3. Add tomatoes and tomato paste, and turn heat up to high. When mixture starts to bubble, turn down to medium-low or low heat. Add vinegar, Worcheshire, sugar, oregano and cayenne, and stir. Simmer uncovered for 15 minutes, stirring occasionally, until the sauce reduces somewhat to a thicker consistency. Adjust seasonings with salt & pepper.

4. Reduce heat to low, COVER, and let simmer for 45 minutes.

5. Remove from heat, and serve over pasta; or, cool and spoon on top of pizza as a great pizza sauce! Cool and then refridgerate. Should keep for at least 1 week.

--add tomato paste when garlic is added, to "roast" it somewhat to enhance the flavor
--refine spice balance; check quantities of vinegar, Worcheshire, chili flakes, cayenne and oregano.

No comments: