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  • Rich Tomato Sauce
  • Rich Tomato Sauce

Rich Tomato Sauce

Food | February 17, 2017 | Nik Manojlovich
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  • 25
  • 6 cups
  • Easy

This RICH TOMATO SAUCE is packed with the flavour of tomatoes cooked in butter with chopped onion, garlic and a pinch of red chili flakes.

This simple sauce is wonderful to have on hand for things like basic pasta recipes or for more impressive dishes like our CHICKEN PARMESAN CASSEROLE with CHORIZO.

Things to consider:

1) TOMATOES – I’m forever impressed by the stellar flavour of canned San Marzano tomatoes. They have the perfect balance of sweetness and acidity needed for this recipe.

2) FRESH BASIL – What would a tomato sauce be without fresh basil? If you have some growing in your garden or deck planter as I do, now’s the time to use it.

3) GARLIC AND ONION – Don’t be afraid of the quantity of garlic used in this sauce. It does add flavour, but you shouldn’t find it overpowering. Track down a sweet onion like Vidalia for best results.

4) FINISHING TOUCHES – I remember watching a skilled older lady prepare this recipe in this fashion while I was on a trip to Italy – she used a POTATO MASHER on the cooked tomatoes at the end. I like the slightly chunky finish that it gives to this flavourful sauce.

Make this RICH TOMATO SAUCE once, then start thinking about all the recipes you’ll be able to use it in. It’s the perfect culinary basic.

Ingredients & Amounts

  • ¼ cup of unsalted butter
  • 5 cloves of garlic, fine-chopped
  • 1 sweet onion, fine-chopped
  • ¼ teaspoon of red chili flakes
  • 2 28oz. cans of San Marzano tomatoes
  • ¼ cup of red wine
  • 2 sprigs of fresh basil
  • 2 bay leaves
  • 1 tablespoon of dried oregano
  • 1 tablespoon of balsamic vinegar
  • ½ teaspoon of kosher salt
  • ½ teaspoon of black pepper

Instructions

  1. Melt butter in a thick-bottomed soup pot on medium-heat. Add garlic, onion and chili flakes and sauté until onions are soft and translucent.
  2. Add tomatoes, red wine, basil, bay leaves and oregano and bring to a boil. Reduce to low and cook for 20 minutes.
  3. Once cooked, remove and discard bay leaves and basil from the sauce. Mash sauce using a potato masher. Add vinegar, salt and pepper and taste, adjusting seasoning as desired. Use in your favourite recipe, or store in airtight container and use within one week.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! Allison Krauss has just released her latest album, I’ve heard three tracks and am already in love with it – she is so amazing! Head to iTunes to download ALISON KRAUSS – Windy City to your collection.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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