Tomato sauce

August 5th, 2020

Makes enough sauce for 1/2 pound of pasta

Ingredients

  • 1 medium onion, diced
  • 1 garlic head, cloves crushed
  • 2 oz can anchovies
  • 1/4 cup red wine
  • 1/4 tsp MSG
  • 1/2 tsp kosher salt
  • 2 tsp sugar
  • Basil (fresh preferred)
  • Crushed red pepper
  • 28 oz can peeled plum tomatoes, or 2 lbs fresh plum tomatoes
  • 2 tbsp tomato paste (Optional. Use it if the sauce and pasta are a main part of the dish; Leave it out if it's used in a parmigiana/lasagna type dish)

Instructions

  1. If using fresh tomatoes, remove stem and cut cross-hatch in opposite end. Boil for 30 seconds, rinse in cool water, and peel. Remove seeds in a medium bowl and hand-crush tomatoes in a large bowl. Use a fine-mesh strainer to add gel from tomato seeds to large bowl.
  2. Sauté the onions on low until soft and translucent. Add the garlic and sauté until golden.
  3. Add the anchovies without their oil and stir to combine. Sauté until anchovies dissolve and ingredients take on a jammy texture.
  4. Add the basil and crushed red pepper, cook on medium for one minute.
  5. Deglaze the pan with red wine, cooking until combined and alcohol burns off.
  6. Add the tomatoes, MSG, salt and sugar. Adjust to taste.
  7. Simmer for 1-2 hours.

Tags

italian-american