Tricks for Fabulous Tomato Sauce
Saturday, July 19th, 2008- The best kind of tomatoes for sauce are a variety called San Marzano. They work well for cooking because they hold up to heat and don’t become soft and mushy. We pulse them in the food processor and then cook them down for a wonderful tomato sauce that we either freeze or put in jars. You can also chop them and cook them for a more chunky sauce that takes little time to prepare, it is a great quick week night supper.
- Another trick is to use a sauce pot that is non-reactive. We wouldn’t store our tomato sauce in a metal container because we know that it would impact the flavor of the sauce. Therefore we shouldn’t cook our sauce in a pan that does the same thing. Invest in a non-reactive pot.
- Use fresh herbs – about a half a cup of basil and a teaspoon of fresh thyme.
- Add 1/2 cup of high quality Chianti and skip the sugar. If you wouldn’t drink it, then don’t pour it in your sauce.