Italian Tomato Starter Sauce Food

ITALIAN TOMATO SAUCE

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until softened, about 5 minutes; add beef and cook, stirring to break into small chunks, until no longer pink, 5 to 7 minutes more.
• Stir stewed tomatoes and tomato paste with the beef mixture until smooth; add mushrooms, Parmesan cheese, parsley, salt, sugar, nutmeg, oregano, and black pepper. Cook, stirring occasionally, until the sauce is flavorful, about 10 minutes.
• Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce, about 10 minutes more.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

DEFALCO'S AUTHENTIC ITALIAN TOMATO SAUCE

Steps:

• Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.
• Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.
• Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.

AUTHENTIC ITALIAN TOMATO SAUCE

Steps:

• In a large pot, sauté onion and garlic in olive oil.
• Empty plum tomatoes into large bowl and squash with your hands.
• Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.

REAL AUTHENTIC ITALIAN TOMATO SAUCE (NO CAN'S HERE)

Steps:

• Wash, and core tomatoes. I also like to cut the little "nub" off of the bottom of the tomato. Just the nub, and this will make it easier to remove the skins from the tomatoes.
• Place whole tomatoes in a large pot and drizzle 2 tablespoons of extra virgin olive oil over tomatoes. Place lid on pot and heat over medium.
• After about 15 minutes give the tomatoes a stir (I use a fork to do this), ensuring not to break them up. This moves the ones on top to the bottom to help the skins to become loose and to prevent burning any skins. Cover and allow to cook for 15 more minutes.
• After 15 minutes, take a fork and fish out a tomato from the bottom. Keeping the tomato in the pot, use two forks, or a fork and wood spoon to start removing the skins. If you like, you can take the tomato out and place on a plate or in a bowl to do this, just make sure you keep the juices. If the tomatoes are not fully ready to be skinned, put the lid back on and check every 5 minutes. (This is the most time consuming part, but once you get the hang of it, it becomes really simple.).
• After all or most of the skins have been discarded, lower the temperature to medium low and allow to simmer uncovered. This is simply stewed tomatoes at this point.
• Once an hour, check the sauce and stir thoroughly. Using a wooden spoon, start to break up the tomatoes over the period of checking them. (Note: Don't break them all the way up on the first, second of even third time of checking them. Break them down over time).
• After about 5 hours, smash all tomatoes with whatever instrument you can find that will work. Add garlic cloves whole, use more than 5 if you like, I DO! (Do not mince/chop garlic) Allow to simmer for another hour. (Note: If you feel the sauce has reached your desired consistency or is nearing, you can add the garlic earlier).
• After 1 more hour, the garlic should be soft enough to smash easily on the side of the pot and the garlic will literally disintegrate into the sauce. If sauce is at your desired consistency, you can remove from the hot eye at this point and go to the next step, if you like your sauce a little less runny, or thicker, leave on and continue to monitor to your liking.
• Once the sauce is to your desired consistency, remove from heat and add 1 cup of fresh basil leaves, stir. Fresh is important to making really good sauce. Salt to taste. If you like a little spice, add some crushed red pepper.

ITALIAN TOMATO STARTER SAUCE

Steps:

• Chef's Note: I call this a starter sauce because it's one that most good Italian chefs know... However, you could add a lot of different ingredients to this starter. For example: artichokes, how about some crushed red pepper and some ground beef, and get a start on a nice easy puttanesca, black olives... mix it up. But I'll say this... this sauce totally stands up on its own. It doesn't need any help. In addition, if you want a smoother sauce; like a marinara, just put it into a blender and give it a few pulses.
• Gather your ingredients.
• Open the can of tomatoes, remove them from the juice, and crush by hand.
• Reserve both the juice and the tomatoes in a non-reactive bowl.
• Chef's Note: Why crush them by hand? Well, it's how the Italians do it, and it's fun. Remember the best tools a chef has are his or her own two hands.
• Slice the garlic and dice the onions.
• Chef's Tip: When slicing the garlic, cut it as thin as you possibly can. I cut it so thin that it practically melts when it hits the saucepan.
• Shred the carrots on a box shredder.
• In a medium-sized saucepan, over medium heat, heat up the extra virgin olive oil.
• Add the garlic and onion.
• Cook until the ingredients begin to soften and start to color, about 10 to 12 minutes.
• Chef's Note: This part is very important. The difference between color and burn can be as short as a minute. Keep you eye on the saucepan, and don't leave your post.
• Add the carrots and thyme.
• Continue to cook (stirring often) until the carrots are nice and soft, about 4 to 6 minutes.
• Chef's Note: If you don't have any fresh thyme, you can substitute 1/2 tablespoon of dried.
• Add the crushed tomatoes, and the juice.
• Stir often, as you bring the mixture to a boil.
• Reduce heat, and bring the mixture to a light simmer.
• As the sauce is simmering, add the pepper, and salt... a little bit at a time, until you achieve the right taste. Season and taste, season and taste... the mark of a good chef.
• Simmer for about 30 minutes, remove from heat and serve with your favorite Italian goodies. Enjoy.
• Chef's Note: This sauce has a shelf life in the refrigerator of about 5 to 7 days, and 6 months if properly frozen.
• Chef's Tip: Never put a hot sauce in the fridge or freezer. Allow it to naturally come down to room temperature before storing.
• Keep the faith, and keep cooking.