Tomato Sauce
Ingredients Yield: 500ml (2c)- 3 (350g) Tomatoes, peeled (charred optional)
- 100g (1/2c) Onion (diced)
- 50g (1/4c) Celery (diced)
- 50g (1/4c) Carrot (diced)
- 3 cloves Garlic (sliced)
- 30g (2 Tbsp) Tomato Paste
- 225ml (1c) Stock (any)
- 1 Sachet (containing thyme, bayleaf, oregano)
Instructions
- To peel tomatoes make a shallow X-mark on the bottom of the tomato and either simmer them in water for 30 seconds until the skin becomes loose, or throw under a broiler until the skin blisters, or use a blowtorch. To char place them under the broiler or even on a grill.
- Sweat off onion, celery, and carrots for a few minutes on medium-high heat in a pot with a couple tablespoons of oil. Add garlic and stir for a couple more minutes.
- Throw in tomato paste and roast it off to get rid of the acidic/canned tasted. About 3-5 minutes Should turn to a orange-reddish colour.
- Deglaze with the stock, scraping along the bottom to remove any fond (brown sticky bits stuck to the pot.
- Add in chopped tomatoes and sachet.
- Bring to a boil and reduce heat to a simmer. Cook for at least 30 minutes, flavour fuller develops at 45 minutes to an hour. Stir occasionally.
- Remove from stove and blend until desired consistency with a immersion blender, full size blender, or a food mill.
- Season to taste, and freeze any extra to extend shelf life.
Check out the tutorial! I even plate up some ravioli!!
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