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cissaljThis is from Ruhlman:
Homemade Tomato Sauce
• 1 28-ounce can whole peeled tomatoes or 2 pounds Roma tomatoes
• 1 Spanish onion, diced or sliced, sauteed in a little butter till softened
• four-fingered pinch kosher salt, or more to taste
Optional:
• 1 bunch fresh oregano or 1 tablespoon good quality dried oregano
• 2 bay leaves
• 1 tablespoon fish sauce
1. Put the tomatoes, sauteed onion and salt in a blender and puree until the tomatoes are smooth, 30 seconds or so (you can roast or saute fresh tomatoes before hand if you wish).
2. Pour the tomatoes into a medium sauce pan, add any optional ingredients you want to use and simmer on low for 1 hour.
Yield: 3 to 4 cups of sauce.
Notes: I usually use a yellow onion, finely diced. I usually use a can of crushed tomatoes (28-35 oz), and I do not puree. Thus: I saute the onion; when it is cooked- preferably not browned, but it doesn't matter that much (cook on low heat- it's best if it's sweated)- add the crushed tomatoes and whatever optionals you want. Simmer it down till it's the texture you want; an hour is not always necessary.
Any or all of the optionals are good.
It's a very simple sauce that almost anyone would like, including fussy kids (especially if you pureed in the onions). I love it as the tomato part of a NYC-style pizza (though it has a bit more going on than is really traditional), and it's also great over pasta with some good parm, and as a dip for a cheesy calzone.
Personally, I always have onions, salt, and canned tomatoes, so it's really handy! I can ALWAYS make this for dinner!
Homemade Tomato Sauce
• 1 28-ounce can whole peeled tomatoes or 2 pounds Roma tomatoes
• 1 Spanish onion, diced or sliced, sauteed in a little butter till softened
• four-fingered pinch kosher salt, or more to taste
Optional:
• 1 bunch fresh oregano or 1 tablespoon good quality dried oregano
• 2 bay leaves
• 1 tablespoon fish sauce
1. Put the tomatoes, sauteed onion and salt in a blender and puree until the tomatoes are smooth, 30 seconds or so (you can roast or saute fresh tomatoes before hand if you wish).
2. Pour the tomatoes into a medium sauce pan, add any optional ingredients you want to use and simmer on low for 1 hour.
Yield: 3 to 4 cups of sauce.
Notes: I usually use a yellow onion, finely diced. I usually use a can of crushed tomatoes (28-35 oz), and I do not puree. Thus: I saute the onion; when it is cooked- preferably not browned, but it doesn't matter that much (cook on low heat- it's best if it's sweated)- add the crushed tomatoes and whatever optionals you want. Simmer it down till it's the texture you want; an hour is not always necessary.
Any or all of the optionals are good.
It's a very simple sauce that almost anyone would like, including fussy kids (especially if you pureed in the onions). I love it as the tomato part of a NYC-style pizza (though it has a bit more going on than is really traditional), and it's also great over pasta with some good parm, and as a dip for a cheesy calzone.
Personally, I always have onions, salt, and canned tomatoes, so it's really handy! I can ALWAYS make this for dinner!
