Saturday, July 21st, 2012

The Sauce

After The Pizza this is the recipe that I get the most requests for.  It’s a great versatile tomato sauce. This week I used it on leftover chicken cutlets to turn them into chicken parm, again tonight as pizza sauce and I’ll probably use it once more this weekend as sauce for ravioli before sticking any leftovers in the freezer. That’s the other thing I love about this recipe. It makes a ton. 

Quick Tomato Sauce adapted from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins

  • 1/2 c olive oil
  • 3 c finely chopped onion
  • 2 medium sized carrots peeled and finely chopped
  • 2 28oz cans plum tomatoes in puree
  • 1 T dried basil
  • 1 t dried oregano
  • 1 t salt
  • 1 bay leaf
  • 1 c finely chopped parsley*
  • 4 garlic cloves minced fine
  • 1 T balsamic vinegar**

Heat the oil in a heavy pot. Add onions and carrots and cook over low heat until vegetables are tender.

Add the tomatoes and seasonings and cook over medium heat, stirring occasionally, for 30 minutes.

Remove the bay leaf and puree using an immersion blender.

Add the minced garlic and fresh herbs and cook for another 5 minutes. Add the balsamic vinegar, taste and adjust the seasoning as needed.

*I use frozen cubes of fresh basil from Trader Joes if I don’t have anything fresh on hand.

** I use Kirkland brand balsamic from Costco. It’s the best balsamic we’ve ever used and I put in a generous tablespoon.


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