Tuesday, August 17, 2010

The Arrogant Chef's Tomato Sauce

Well the sauce is made and it is wonderful. You will find the recipe below. It is quite a bit of work for about 2 large cans of tomato sauce. When I make this again I am going to at least triple the recipe and make a really large batch that I will freeze in smaller portions. I am looking forward to trying this for my pizza sauce on my homemade pizzas.

The Arrogant Chef’s Tomato Sauce

10 large ripe tomatoes

2 tablespoons olive oil

2 tablespoons butter

1 onion, chopped

1 green bell pepper, chopped

1 carrots, chopped

4 cloves garlic, minced

1/4 cup chopped fresh basil

1 tsp oregano

1 tsp of thyme

1 teaspoon of salt

1 teaspoon Italian seasoning

1/4 cup red wine

2 stalks celery chopped

5 tablespoons tomato paste


1. Bring a pot of water to a boil. Have a large bowl of ice water ready. Plunge the tomatoes in boiling water until skin starts to peel. Remove and place in an ice bath. Let rest until cool enough to handle, and then remove the peel. Puree in a food processor and set aside.

2. In the food processor (or by hand if you wish) chop the onion, green pepper, cloves of garlic, celery, and carrot. In a large pot add 2 tablespoons of olive oil and two tablespoons of butter. Sauté the vegetables until the onions start to soften. Pour in pureed tomatoes and add basil, salt, oregano, thyme. Bring to a boil and simmer for approximately 2 hours.

3. After 2 hours stir in tomato paste and adjust seasonings to taste.

This sauce is a great as a gourmet pizza sauce, a sauce for ziti, or seafood fettuccini. It is also great included in our spaghetti meat sauce recipe.

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