Tomato Sauce Challenge

It’s time to issue my next challenge – Tomato sauce. I just can’t accept that a homemade sauce isn’t able to live up to a jar or restaurant sauce. As marinara sauce makes up a large portion of my diet, I have made it my mission to find the perfect recipe for homemade tomato sauce. Once again, if anyone recipes of their own to share I would be extremely grateful. After a few attempts at sauce in the past that were good, but not great, I have a sneaking suspicion that the problem leads back to the quality of tomatoes that I have been using. So if you have any suggestions there, that would also be helpful (I have been told that San Marzano tomatoes are the best, but cannot get them at the regular grocery store).  So here is my latest experiment in the quest to find a great sauce.  

Tomatoes: The source of everything delicious.

The final verdict is that the sauce is tasty, but still lacks in some sweetness. To remedy this next time I would try a different barnd of tomato or use fresh (I used Hunt’s on this occasion). I would probably also add even more carrot and sugar to cut the bitterness. I would probably add even more carrot and sugar to cut the bitterness and possibly a small (8 oz) jar of tomato paste to improve the consistency – if you like your sauce smooth. I did like the flavor that the bay leaf adds and recommend the red pepper flakes if like a little bit of a kick.

 

Tomato Sauce #1

Ingredients

- 1/4 cup extra-virgin olive oil

- 1 onion, finely chopped

- 3 garlic cloves, finely chopped

- ¼ cup carrot, peeled and finely chopped (increase to 1/2 cup)

- 1 teaspoon sea salt

- 1/4 teaspoon freshly ground black pepper

- 1 tsp red pepper flakes (optional for a spicier sauce)

- 1/2 tsp sugar (increase to 1 tsp)

- 1 tsp oregano

- 1/4 cup fresh basil leaves, washed (or 1 tsp dried basil)

- 1 dried bay leaf

- 1 (32-ounce) cans crushed tomatoes (try San Marzano)

- 1 8 oz can tomato paste

- 3/4 cup water (or as needed)

Directions

Place the tomatoes in a blender and blend until smooth. In a large pan, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 5 minutes. Add the carrots and saute until about another 5 minutes. Add the tomatoes and all remaining spices. Simmer, partially covered, over medium-low heat until the sauce thickens, about 30-45 minutes. Add water as needed. Remove and discard the bay leaf.  I would also recommend using an immersion blender as a last step to create a smoother finish.