All-Purpose Tomato Sauce
By America's Test KitchenPublished on September 12, 2011
Time
40 minutes
Yield
Serves 6 (Makes about 2 cups)
Ingredients
Before You Begin
This chunky, rustic and pungent sauce goes well with dried pasta as well as with fresh gnocchi and ravioli.
Instructions
- In a large saucepan, warm garlic in 2 tablespoons oil over low heat until soft, but not colored. Stir in tomato paste, then the tomatoes and their liquid. Simmer, uncovered, until the sauce coats the back of a spoon, about 25 minutes. Season to taste with salt and pepper; before serving, stir in basil and remaining tablespoon oil.
Time
40 minutesYield
Serves 6 (Makes about 2 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
For some simple tomato sauce recipes based on just three ingredients (tomatoes, olive oil or butter, and salt), we found the following techniques essential: First, we removed the excess seeds, which are bitter and have an unappealing texture, by pushing the core of seeds out with our fingers. Next, we crushed the tomatoes evenly, using a potato masher, our hands, or a fork. Tomato sauce recipes without meat were best when cooked relatively quickly, to retain the fresh, fruity flavor of the tomatoes.
Before You Begin
This chunky, rustic and pungent sauce goes well with dried pasta as well as with fresh gnocchi and ravioli.
Instructions
- In a large saucepan, warm garlic in 2 tablespoons oil over low heat until soft, but not colored. Stir in tomato paste, then the tomatoes and their liquid. Simmer, uncovered, until the sauce coats the back of a spoon, about 25 minutes. Season to taste with salt and pepper; before serving, stir in basil and remaining tablespoon oil.
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