By Michael Minorgan for Curtains Up minorgan@yahoo.ca
TOMATO SAUCE
A top quality tomato sauce is a rare bird indeed, but when made correctly it can be sublime and totally delicious. It depends on two very important things, the quality of the ingredients and the method of preparation
A tomato sauce is considered in many cuisines as ‘mother’ sauce to which other ingredients are added.
The use of tomato sauce with pastas appeared for the first time in an Italian cookbook L’Arpicio Moderno by Roman chef Francesco Leonardi in 1790 (1) This week’s recipe is one I use every time and would be an excellent one to make now that tomatoes in the markets are at their very best. Make some extra and freeze it for those rubbery tomato winter months…..Enjoy!
(1) wikipedia
Ingredients
20 ripe plum or roma tomatoes peeled and seeded (reserve any juices)
½ can San Marzano tomatoes *
4 tbsp good quality olive oil
1 tbsp sugar
1/3 cup good quality olive oil
8 whole clove garlic
6 stems fresh basil
Red chili flakes to taste
Butter unsalted
Fresh basil
Parmesan Reggiano
Extra virgin top quality olive oil
Spaghetti
Salt
* If the tomatoes are sweet and ripe enough omit the canned tomatoes and just add a few more fresh tomatoes to compensate
Method
Combine the first 4 ingredients in a saucepan Bring to a simmer and simmer gently for 45 minutes until the sauce thickens a bit.
In the meantime combine the ne3xt 4 ingredients in a small saucepan and cook over very low heat until the garlic softens, do not burn the garlic. When the garlic is softened strain the oil and chops up the garlic and basil from the oil and adds to the tomato mixture. Stir in the flavored olive oil and simmer for another 30 minutes.
Bring salted water to a boil add spaghetti and cook til al dente. Strain. Add in some tomato sauce and butter with fresh basil and toss well. Plate in a bowl and sprinkle with parmesan and a drizzle of top quality olive oil
