italian tomato starter sauce

How To Make italian tomato starter sauce

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  1

  Chef’s Note: I call this a starter sauce because it’s one that most good Italian chefs know… However, you could add a lot of different ingredients to this starter. For example: artichokes, how about some crushed red pepper and some ground beef, and get a start on a nice easy puttanesca, black olives… mix it up. But I’ll say this… this sauce totally stands up on its own. It doesn’t need any help. In addition, if you want a smoother sauce; like a marinara, just put it into a blender and give it a few pulses.
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  Gather your ingredients.
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  Open the can of tomatoes, remove them from the juice, and crush by hand.
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  Reserve both the juice and the tomatoes in a non-reactive bowl.
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  5

  Chef’s Note: Why crush them by hand? Well, it’s how the Italians do it, and it’s fun. Remember the best tools a chef has are his or her own two hands.
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  Slice the garlic and dice the onions.
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  Chef’s Tip: When slicing the garlic, cut it as thin as you possibly can. I cut it so thin that it practically melts when it hits the saucepan.
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  Shred the carrots on a box shredder.
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  In a medium-sized saucepan, over medium heat, heat up the extra virgin olive oil.
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  Add the garlic and onion.
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  Cook until the ingredients begin to soften and start to color, about 10 to 12 minutes.
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  12

  Chef’s Note: This part is very important. The difference between color and burn can be as short as a minute. Keep you eye on the saucepan, and don’t leave your post.
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  13

  Add the carrots and thyme.
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  Continue to cook (stirring often) until the carrots are nice and soft, about 4 to 6 minutes.
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  Chef’s Note: If you don’t have any fresh thyme, you can substitute 1/2 tablespoon of dried.
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  Add the crushed tomatoes, and the juice.
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  Stir often, as you bring the mixture to a boil.
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  Reduce heat, and bring the mixture to a light simmer.
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  As the sauce is simmering, add the pepper, and salt… a little bit at a time, until you achieve the right taste. Season and taste, season and taste… the mark of a good chef.
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  Simmer for about 30 minutes, remove from heat and serve with your favorite Italian goodies. Enjoy.
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  Chef’s Note: This sauce has a shelf life in the refrigerator of about 5 to 7 days, and 6 months if properly frozen.
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  Chef’s Tip: Never put a hot sauce in the fridge or freezer. Allow it to naturally come down to room temperature before storing.
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  Keep the faith, and keep cooking.
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