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Quick Tomato Sauce (Michael Chiarello) Recipe

Quick Tomato Sauce (Michael Chiarello) Recipe

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Ingredients:

Serving

28 - oz can whole peeled tomatoes
3 tbsp extra-virgin olive oil
1 jalapeno (optional)
1/2 cup finely chopped onion
1 tbsp minced garlic
1 bay leaf
salt and freshly ground black pepper
1/4 cup drained and chopped oil packed sun-dried tomatoes
1 tbsp finely chopped fresh oregano leaves

Directions:

Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside.
Heat the olive oil in a heavy saucepan over medium high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until lightly brown, about 2 minutes. Remove the jalapeno and reserve.
Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the bay leaf, jalapeno, if using, and salt and pepper, to taste, and return to a boil. Add the sun-dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange red versus the pale blue red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking.
Discard the bay leaf. Peel, seed and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat s they like to their plates.
Variation for quick tomato sauce: substitute 2 pounds vine ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in 1/2 crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. The recipe may be increased proportionately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	381.05 Kcal (1595 kJ)
Calories from fat	218.1 Kcal
		% Daily Value*
Total Fat	24.23g	37%
Sodium	563.84mg	23%
Potassium	1490.25mg	32%
Total Carbs	37.51g	13%
Sugars	17.86g	71%
Dietary Fiber	10.52g	42%
Protein	9.49g	19%
Vitamin C	62.2mg	104%
Iron	5.1mg	28%
Calcium	183.7mg	18%

Amount Per 100 g
Calories	78.46 Kcal (328 kJ)
Calories from fat	44.91 Kcal
		% Daily Value*
Total Fat	4.99g	37%
Sodium	116.11mg	23%
Potassium	306.87mg	32%
Total Carbs	7.72g	13%
Sugars	3.68g	71%
Dietary Fiber	2.17g	42%
Protein	1.95g	19%
Vitamin C	12.8mg	104%
Iron	1mg	28%
Calcium	37.8mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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