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Tomato Sauce

Tomato Sauce - Red Sauce


3 pounds Roma Tomatoes
1/2 cup white wine

1/4 cup Celery, diced
1/4 cup Onion, diced
1 Tablespoon Garlic, minced
1/4 cup Olive Oil

1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon oregano
2 tablespoons fresh basil

tomato paste, optional




Red Sauce is one of the Five Mother Sauces
There are as many versions of tomato sauce as there are cooks who make it

The tomatoes may be made fresh or canned

Use fresh tomatoes when tomatoes are in season and canned when they are not
Roma or Plum tomatoes are best for making sauce because their meat to skin and seed ratio is very good.
Your own home grown fresh tomatoes are always the best!

Season the tomato sauce with garlic, celery and onion olive oil, season with salt and pepper and herbs such as oregano, or basil

If you need to thicken tomato sauce, use tomato paste
You may also buy pre-made tomato sauce in a can and doctor it up yourself…
For a chunky fresh tomato sauce, check out the tomato basil sauce recipe in this sauce chapter…

To make fresh tomato sauce from scratch:
It is generally best to core, skin and seed the tomatoes with a paring knife…

Remove the core and cut a shallow X on top of the tomato
Drop the tomatoes in boiling water and cook for 2 minutes 
remove from the boiling water and cool in an ice bath, this makes it easy to remove the skin

Cut the tomato in half and squeeze the seeds into a bowl
Strain the seeds to get all the juice to add to the sauce – discard the seeds

Cut the tomatoes into pieces… they are ready to make into sauce

For the Sauce:
Heat olive oil
add garlic, onion, celery, cook til tender
deglaze with white wine

turn the heat down to low,
add tomatoes and juice
season with salt & pepper and dried herbs such as oregano and thyme
Simmer to allow the herbs to wake up in the cooking process

After ten minutes:
the sauce should be chunky and rustic
you could hit this with fresh basil and pour it over pasta right now.

or Puree with an immersion blender
This is a basic tomato or red sauce

The best way to clean an emersion blender is... place it in a bowl of soapy water and blend

Marinara sauce for pasta
Add White wine, S&P, Parmesan Cheese and fresh basil
when using fresh herbs  be sure to add them at the end of cooking process so the flavor stays vibrant

Cardinal Sauce:
We could also make this into a sauce called cardinal… by adding some bechamel sauce…

Sauce a la vodka:
Heat olive oil, sauté onions and garlic
add vodka and flame… Now we’re cookin’
Add marinara and béchamel sauces and stir together

The pasta-bilities are endless…
Check out the sauce chapter of this cookbook for other great sauce ideas





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