Italian Tomato Sauce
An important first step to note when making this sauce is to bring the olive oil up to temperature very slowly with the garlic, herbs, and spices, and cook for about five minutes to brown the garlic. This is a step that Jack has seen referenced in a number of great Italian cookbooks and although not clearly stated why, we believe this slow heat-up process allows the oil to be infused with the seasonings providing a really delicious base to your sauce
An important first step to note when making this sauce is to bring the olive oil up to temperature very slowly with the garlic, herbs, and spices, and cook for about five minutes to brown the garlic. This is a step that Jack has seen referenced in a number of great Italian cookbooks and although not clearly stated why, we believe this slow heat-up process allows the oil to be infused with the seasonings providing a really delicious base to your sauce
Ingredients
Vegetarian, Gluten free
∙ Makes 1 1/2 quarts
Produce
- 1 tbsp Basil, fresh
- 4 Garlic cloves
- 1 tsp Mint, fresh
- 3/4 cup Onion
- 1 tsp Oregano, fresh
- 2 28-ounce cansTomatoes, whole
Baking & Spices
- 1/4 tsp Black pepper, freshly ground
- 1 Pinch Red pepper flakes
- 1 tsp Salt
- 1 tsp Sugar
Oils & Vinegars
- 1/3 cup Olive oil, good quality extra virgin
Dairy
- 2 tbsp Butter, unsalted
- 1/4 cup Parmesano reggiano cheese
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