16 September, 2011

Eats - Homemade Tomato Sauce (Prequel to Eggs in Purgatory)

Either: 3 pounds of fresh tomatoes, blanched, peeled, and chopped or 2 large cans of diced tomatoes, drained
Small can of tomato paste (use only if needed to thicken sauce)
2-3 Tbsp. Olive oil
1/2 large white onion, diced
5 cloves of garlic, crushed or chopped
1 tbsp. sugar
1/4 cup fresh basil or 1-2 tbps. dry
1/4 cup red wine
Black pepper
Crushed red peppers, if desired

Heat the oil in a pan.
Add the onion and cook about 3 minutes, then add the garlic, sugar, basil (I previously posted about a suggestion from my aunt to chop the garlic with your herbs.  I'd repeat that suggestion now), wine, and mushrooms (or carrots, or whatever other addition you may want to make, or none at all if you want it just tomatoes) and saute until the onions are caramelized, about 5 more minutes.
Add the tomatoes and cook down for about 30-40 minutes.  If the sauce is too watery, add some tomato paste until it's the consistency you want.
Add salt, pepper, and crushed red peppers to taste.

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