Nick's Tomato Sauce

4 Servings
Tomato Pasta
Tomato Pasta

1 2 28 oz cans of whole pealed atoes
PART1:
1/4 cup sherry egar
1/4 cup ar
1 tsp pepper flake
1 tsp dry gano
1 tsp il
PART2:
2 llots finely diced and size of garlic bulb
1 rot diced
1 ery stalk diced
2 cloves of lic smashed
3 tbsp of ers rinsed and drained

Strain tomatoes on one container, keep strained juices as it will be reduced in combination with Part one below. Seed tomatoes and set aside (seeds=bitter, get rid of them) Part1: Combine strained tomato juice and all Part1 ingrediants to a saucepan. Reduce down to about HALF over high heat. (should start to look like a tar pit and thickening up, the bubbles double up on top of each other). after you have started the reduction process, move onto Part two. Part2: In a roasting pan over low heat, add olive oil, sweat veggies (no color should be seen) by adding carrots first (as they take longer to cook) and then the celery, onion, and garlic (don't burn or cook garlic to hot, it will make the sauce taste bitter). after onions look translucent, add the seeded tomatoes to the pan along with the capers. Under broiler, place roasting pan in for a total of 15-20 min, mixing the mixture ever 4-5 min to prevent burning (want the tomatoes to get a little color). remove from heat, add 1/4-1/2 cup of white wine to deglaze. combine the two parts, blend to the desired consistency and you are done for reference, watch (or have Brigid watch) on youtube, "Good Eats S2E11P1: Pantry Raid II: Seeing Red" and "Good Eats S2E11P2:..."


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