Recipes: Sauces

CLASSIC TOMATO SAUCE

INGREDIENTS:
• 2 to 3 cloves of garlic chopped
• 1 small onion chopped (around 1/2 cup)
• 2 medium tomatoes finely diced (or 1 14.5 oz can chopped tomatoes)
• 1/2 cup water (plus 1/4 cup red wine or water)
• 1/2 T. low-sodium Tamari (or soy sauce)
• 1/2 cup diced fresh basil (1 T. dried basil)
• 1 T. red wine vinegar or balsamic vinegar
• 4 oz. (1/2 can) tomato paste (or as desired)
• pinch of salt (optional)
• ground pepper (to taste)

METHOD:
1. Steam fry garlic and onions in a little of the initial liquid until soft (add more liquid if needed). This is done by bringing the liquid to a medium simmer and frequently "stirring" the vegetables until they are tender.

2. Stir in tomatoes, Tamari, vinegar and simmer on very low until flavors blend (10 to 15 minutes).

3. Mix in tomato paste, salt, and pepper, let simmer another 5 minutes.

4. Turn off heat, cover, and let come to room temperature.

VARIATIONS:
• If using canned tomatoes, drain, reserve liquid to use in place of water.
• Add a little Tabasco sauce or chopped green peppers to vegetables for steam-frying.
• Substitute or add other herbs: rosemary, marjoram, oregano.
• Adding drained capers and a little "spicy heat" (red chili pepper flakes, chopped hot peppers) and using fresh or dried parsley instead of basil makes a puttanesca sauce.

NOTE:
• This recipe makes approximately 2 cups of sauce.

Copyright @2012 by Mark Sutton. If used online, please credit my name and this website.