Tomato Sauce
This is my go-to fresh tomato sauce. Of course I tweak it each and every time depending on what's in the garden and the kitchen, but using this basic recipe will impress both your taste buds as well as the people enjoying the meal.
| Category: | Savoury Sauces, Rubs & Marinades |
Ingredients
Basic Sauce
| 4 lg tomatoes |
| 1 tbsp light salad oil |
| 1/2 tsp Kosher salt |
| 1 cup green onions, chopped (or 1 lg white onion) |
| 1 tbsp basil, fresh and chopped |
| 1 tsp oregano, fresh, chopped |
| 1 tsp parsley, fresh, chopped |
| 1/2 cup swiss chard, chopped |
Tomato Sauce Directions
Pre-heat a large skillet pan over medium high heat.
Add oil. Then add your chopped tomatoes. Feel free to use different varieties of tomatoes to give your sauce a really nice rounded out flavour. Sprinkle the tomatoes with salt to help draw out the juices in the sauce. Let cook for a few minutes to let the tomatoes begin to get soft. Next add your finely chopped onion or green onions. Give the pan a stir and let the onions cook down a bit. Next add your shopped basil, oregano and parsley.
Now I had some swiss chard in the garden so I added this. You want to finely chop the stems and coarsely chop the leaves and add them into the pan. Give it a stir.
Turn your burner down to medium low heat and let the whole thing cook and soften. Once the tomatoes have softened take a potato masher and mash the sauce a bit to lightly puree everything.
At this point you can add pitted olives, anchovies, mushrooms, sliced red peppers, or any combinations of ingredients to really make this sauce shine even more. Remember to taste as you go to make sure that the sauce is balanced for salt, and spices.
*Note that when making the sauce, you can make it a tiny bit on the salty side because you'll be adding some form of starch, either a noodle or a bread and the starch will dilute the starchiness.
The video for this sauce is via the Calzone recipe. Enjoy.
