True Believer Tomato Sauce Food

THE BEST TOMATO SAUCE

Steps:

• Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
• Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
• Finely chop the reserved browned garlic cloves and add to the sauce.
• Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.

THREE INGREDIENT TOMATO SAUCE

Steps:

• Pour both large cans of tomatoes into the pot.
• Add the whole stick of butter.
• Skin both onions, cut off the ends, and cut in half and put in the pot.
• Stir with a long wooden spoon, bring to a boil, then set the heat on low and leave on for 1 1/2 hours.
• Pour over your favorite pasta and top with fresh-grated Parmesan cheese.

TRUE BELIEVER TOMATO SAUCE

Steps:

• In a large pot, pour both cans of tomatoes and heat.
• Add the whole stick of butter.
• As the butter starts to melt, add the onions.
• Stir and bring to a boil then set the heat to low.
• Cook for 1 1/2 hours.
• Serving suggestion: Pour over linguini and top with fresh grated Parmesan cheese.

TOMATO SAUCE

Steps:

• Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
• Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.

BASIC TOMATO SAUCE

Steps:

• Heat the oil in a pan and add the vegetables and bay leaf. Stir in the sugar with some salt. Gently cook for 10-15 mins until the veg is tender. Stir in the tomatoes and 150ml water. Simmer very gently for 30 mins until the sauce has reduced by two-thirds and is very thick. (If you have doubled or tripled the quantities, this may take up to 1 hr.)
• Stir occasionally, particularly towards the end of the cooking time, so that the sauce doesn't catch on the bottom. If you like your sauce a little thinner, add a splash of water. Serve half with pasta and chill or freeze other half in 1-2 batches for later use (see 'Goes well with' for ideas of how to use up your sauce).

HOMEMADE TOMATO SAUCE

Steps:

• Heat the oil in a large, deep pan, then fry the onions, ginger, garlic and chilli for 10-15 mins until soft. Add the remaining ingredients and some seasoning, then boil for 30 mins, stirring occasionally, until the mixture has thickened and is sticky.
• Cool slightly, then whizz in a blender or food processor until smooth. If the sauce is a bit thick for your liking, stir in a dribble of boiling water. Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.

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.