Tomato Sauce challenge – Part #2

I believe I have found two winners. Listed below are a traditional marinara sauce and a tomato basil cream sauce. The tomato basil cream sauce is my personal favorite, but both are delicious. I found that in the end the key is buying quality San Marzano tomatoes and using fresh herbs. I promise you’ll be able to tell the difference, I certainly can.

Makes all the difference!!

 

I would recommend making double batches of these sauces and freezing half. I’ve started the habit of making a big batch of tomato sauce at the begging of the week and incorporating it in to other Italian dishes. And if you’re busy that always leaves the option for a simple pasta dish in the amount of time it takes to cook some spaghetti. 

 

Spicy Tomato Sauce     

                     

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3-4 cloves garlic (minced)
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 3 cups peeled, seeded, and chopped tomatoes (24 oz San Marzano canned diced tomatoes)
• 1 bay leaf
• 3 cups chicken stock
• 1 1/2 tablespoons chopped fresh basil leaves
• 2 teaspoons chopped fresh oregano leaves

Heat the oil in a medium saucepan over medium-high heat. Add the onions, salt, and black pepper and sauté until the onions are translucent, about 2 minutes.

Add the garlic, crushed red pepper, and tomato paste, and cook, stirring, for 1 minute. Stir in the tomatoes, bay leaf, and chicken stock, and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 30 minutes. Add the basil and oregano the last 5 minutes of simmering.

Remove from the heat, remove and discard the bay leaf, and pulse the mixture in a food processor or blender (can use emersion blender) until pureed but still slightly chunky. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.

Makes about 2 1/2 cups.

Tomato Basil Cream Sauce

Ingredients

·         2 tablespoons olive oil

·         2/3 cup finely chopped yellow onions

·         2 teaspoons minced garlic

·         3 cups peeled, chopped, and seeded tomatoes (24 oz San Marzano canned diced tomatoes)

·         1 sprig thyme

·         Kosher Salt

·         Pinch crushed red pepper flakes

·         1/2 cup plus 2 tablespoons chicken or vegetable broth

·         2 tablespoons tomato paste

·         1 cup heavy cream

·         2 tablespoons unsalted butter

·         4 tablespoons chopped fresh basil

·         Sprigs of fresh basil, for garnishing

·         Lightly toasted pine nuts, for garnishing, optional

Directions

Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and thyme. Season with salt and crushed red pepper, and cook until the tomatoes give up their liquid, about 5 minutes, stirring from time to time. Add the chicken broth and tomato paste, bring to a boil, and cook until reduced by 1/3 in volume (about 15 minutes). 

Add the cream and cook until reduced by 1/3 in volume (about 15 minutes), or until thick enough to coat the back of a spoon. Add the butter and basil and stir to combine. Remove the thyme sprigs. With an immersion blender, puree the sauce. (Alternatively, the sauce may be pureed, in batches, in a blender - be careful if the sauce is hot as it may splatter.) Taste and adjust the seasoning and consistency if necessary.