How To Make Tomato Sauce
This is my multi-purpose tomato sauce. I used this for my pasta, pizza and lasagna. I personally find that tomatoes lose their vibrant fruitiness as you start to cook them down. Don't you agree? I mean, the tomato sauce will cook further on pasta, pizzas or lasagna, so why cook them for hours and hours beforehand?
Maybe it is just me. Anyway, the olive oil (make sure you are using a high quality one, it matters) is infused with garlic during the poaching process, then pour into the seasoned tomatoes. That poached infused oil will sorta "cook" the tomatoes gently while retaining the vibrant tomatoey fruitiness. Sorry, I got carried away.
Crushed or Whole Tomatoes Canned, 14oz
Sea Salt, Pinch
Black Pepper, Pinch
Mushroom Powder, Pinch
High Quality Olive Oil, 1/4 Cup
Garlic Thinly Sliced, 5 Cloves
Chili Flakes, 1/2 TSP
Dried Basil, 1/2 TSP
Dried Oregano, 1/2 TSP
Cast Iron Skillet / Pan
Transfer tomatoes into a large bowl.
*If your canned tomatoes are whole, you can crush them with your hand.*
Season with salt, pepper and mushroom powder.
Give it a quick mix and set it aside.
In a skillet over low heat, add olive oil and garlic.
Allow the garlic to poach in the oil for about 15 mins.
*The heat has to be on super low, or the garlic will burn very fast.*
As soon as the garlic starts to brown along the edges, immediately remove it from heat and pass thru' a sieve onto the tomatoes.
Add in chili flakes, basil and oregano.
Mix until well combined.
Set aside until ready to use.
*The sauce can keep in the fridge for up to 5 days.*
You can use this for your pasta or pizzas.