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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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I make tomato sauce often. I make a batch to use that same night, and freeze what is left over to pull out and cook with when I want to throw something together quickly, like a grilled pizza or a pasta. A ricer or food mill is an inexpensive piece of kitchen equipment and there are many sizes. This is the best way to puree this sauce. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
4 cloves garlic, minced |
1 teaspoon dried oregano |
1 fresno chile, minced, or 1/2 teaspoon red pepper flakes |
1 (28-ounce) can whole tomatoes, such as san marzano, with half of the juice strained out, and crushed with your fingers |
2 tablespoons tomato paste |
salt and freshly ground black pepper |
Directions:
1. Add the olive oil to a large saucepan over high heat; decrease the heat to medium. Add the onion and cook for 1 minute, stirring often, until the onion begins to soften. Add the garlic, oregano, and chile, and stir to mix. Add the crushed tomatoes, tomato paste, a large pinch of salt, and a few cranks of pepper. Decrease the heat to medium-low and cook for about 8 to 10 minutes. Run the tomato sauce through a ricer, otherwise known as a food mill, break up the tomatoes with a few pulses of an immersion blender, or use as is. Taste and season with more salt and pepper, if needed.
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