Sunday, July 19, 2015

Simple Tomato Sauce

Adapted from NYTimes Cooking




NYTimes Cooking is available at this time without charge to anyone who wants to use it.  As a reader of the NYTimes who looks forward every Wednesday to the food section, I find NYTimes Cooking to be a treasure trove of recipes, and I enthusiastically recommend it to anyone willing to listen.  The site is user-friendly; it's easy to save recipes, print recipes, share recipes, and email recipes.  Poke around and see if you like it too.

When I make tomato sauce for pasta, it's usually very plain with few ingredients, and I don't use tomatoes packed in puree.  My favorite tomato sauce (and I am not alone in this) is Marcella's Sauce with Tomato and Onion.  I also like Luisa's Pasta with Ricotta, which she hid in plain sight here.  (I'm not alone liking this one either.)  But when I was perfecting a recipe for Eggplant Parmesan based on Melissa Clark's Parmigiana Dishes to Warm Weary Souls, I decided to try the tomato sauce she recommended, Simple Tomato Sauce.  This is now the sauce I use for Eggplant Parmesan, which is a great recipe, especially for a dinner party as you can do all the work ahead.

For Simple Tomato Sauce I like to use two 28-ounce cans of Italian tomatoes in puree with the letters DOP on the label, which in English means Protected Designation of Origin.  There is some controversy about whether or not this designation indicates superior tomatoes or not; I find them to be good, but you might want to read what Serious Eats has to say on the matter.




Simple Tomato Sauce
Adapted from NYTimes Cooking

1/4 cup extra-virgin olive oil
4 garlic cloves, peeled and thinly sliced
1/4 teaspoon crushed red pepper flakes
2 28-ounce can Italian Tomatoes packed in puree (I use tomatoes with the label DOP)
2 sprigs basil (optional - If you have them, use them, but if you don't, do not substitute dried basil.)
1/2 teaspoon salt
1/4 teaspoon black pepper

Put the tomatoes in a large bowl and crush them using your fingers.  Do not do this in a blender or food processor as it will make them too fine.  If the tomatoes have been packed with basil leaves, remove and discard them.

Warm the oil in a 4-quart non-reactive sauté pan, and add the garlic slices.  Cook until the slices turn slightly/barely gold; watch carefully, don't let them color too much or burn.  If you do, you have to start over. Add the crushed red pepper flakes, and cook for 30 seconds.

Stir in the contents of the bowl with the crushed tomatoes, add the basil if you are using it and the salt and pepper.

Bring sauce to a simmer, and taste to check the seasoning.  Add a little more salt if necessary.  Cook at a steady simmer, adjusting the heat as necessary, until the tomatoes have thickened into a sauce that is not at all watery, but not jammy either.  This will take about 30 to 40 minutes.

Remove from the heat and discard the basil if you used it.

If you are using this sauce to make Eggplant Parmesan, let it cool to room temperature before proceeding with layering the ingredients.

Print recipe.


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