August 16, 2007
Mastering tomato sauce-- or not
Adam Roberts, The Amateur Gourmet, has a new book that I started reading last night. The book, which is so far quite humorous and well-written, makes me feel exceptionally knowledgable about food during some chapters and sadly ignorant during others.
For example, the one recipe that Adam says beginning cooks should be able to master first is one that I have admittedly never even attempted. There, I said it. I have never been compelled to try tomato sauce from scratch-- until now.
The first recipe that Adam offers really got my mouth watering-- it consists very simply of a can of tomatoes, a tablespoon of butter and half an onion. The second comes from Mario Batali's Babbo Cookbook and calls for extra-virgin olive oil, Spanish onion, garlic, dried or fresh thyme, grated carrot, peeled tomatoes and kosher salt.
Still pretty simple, don't you think?
I'm sure there are a million and one different recipes for tomato sauce out there. Didn't they put red wine in it in The Godfather? I've also seen recipes that call for minced celery, bay leaves and other ingredients.
The butter in Roberts' recipe intrigues me quite a bit. We can all probably name our all-time favorite tomato sauce, and mine can be found at Cucci's Pizzeria in Covington (hometown fare.) Although other folks prefer a hearty, chunky sauce, I really like mine on the thinner side. Not watery, mind you, but mostly smooth. And there's just something...well, buttery and delicious about the sauce at Cucci's. People move away and crave it like mad.
Maybe they throw in some butter? I know that's what I'm going to do as soon as I get the chance. Now's the time to take advantage of those fresh tomatoes on the vine for homemade sauce, too.
Here are a couple more interesting tidbits from Roberts' chapter on spaghetti:
1. Never rinse the noodles after boiling and draining them because the starch helps the sauce to stick to the noodles.
2. If you add salt at the beginning of your sauce-making process, it helps to break down the tomatoes. So if you prefer a smooth sauce (that would be me), you might want to add the salt early. If you like chunky sauce, add it at the end simply to flavor the sauce.
Anyone can look up a tomato sauce recipe, but it's the tried and true ones I'm most interested in. C'mon, I know we have some great Italian cooks out there. How do YOU make tomato sauce?
Comments
[August 16, 2007 3:13 PM]
Laura EffelOlive oil, garlic, diced tomatoes (fresh or canned).
Heat oil, put in garlic and cook until softened, add tomatoes. Don't cook too long. Add salt to taste if using fresh tomatoes.
[August 16, 2007 4:08 PM]
carrieHi Lindsey!
I'm so glad you wrote about Adam Roberts! I read his and your food blog every day!! I'm super jealous that you already have a copy of the cookbook! I think I will have to pre-order one immediately!
His simple tomato sauce is how I make mine! I'm not Italian by any means, and I actually read about how to make that type of sauce (simply diced tomatoes, butter, and onion) from a Nicolas Sparks novel believe it or not! The sauce is simple and unbelievably good. I love things that are very simply gourmet! Definitely try the sauce!!
I also learned from Adam about not rinsing pasta, and adding some of the pasta water back to the butter when you're making a sauce for pasta (for example, he's got a great recipe for pasta with butter, freshly grated parmesan, and freshly grated nutmeg! Made it last night! oh so yummy!! Even the hubby loved it!!)
Thanks for your posts Lindsey, I love reading them!!
Sincerely, Carrie
[August 16, 2007 4:11 PM]
Lindsey NairCarrie, you rock. Thanks for reading the blog. Yes, this is a funny book (actually more of a non-fiction book about becoming a gourmet than a cookbook, but it does include recipes). I like Adam because he isn't pretentious like a lot of foodies. He mentions that pasta recipe with butter and nutmeg in the first couple of chapters! Laura-- that recipe looks so easy. Thanks for sharing.
[August 16, 2007 4:42 PM]
HenryThey sell it in cans now.
I buy the box of Marinara sauce from Kroger and throw in some canned chopped tomatoes. A little red wine, some sausage, italian herbs. Ya got sauce. Sugar isn't needed because the box stuff is sweet enough. If you just use tomatoes, sugar is a must.
[August 16, 2007 5:41 PM]
JenMy father-in-law (who is not Italian, but is a Jersey boy, so he knows his tomato sauce) swears by a "secret" ingredient--sweet vermouth. It definitely provides some complexity and a depth of flavor that is hard to match.
Another pasta tip--this one from Jamie Oliver--add LOTS of salt to the water AFTER it comes to a boil but before putting the pasta in. In one of his podcasts, Jamie actually tells his wife that the reason her pasta didn't taste as good as his was because she didn't put enough salt in the water. Much to my hubby's dismay, I use lots and lots of kosher salt when I make pasta--he complains when he sees me put it in, but not when he tastes the finished product!
[August 17, 2007 6:44 AM]
Connie AkersTo a can of crushed tomatoes (or even better, fresh tomatoes given a short ride in the blender), add a few dashes of olive oil and Salad Supreme seasoning to taste, and a little sugar. This is so easy, and turns out so well, that I never buy spaghetti sauce any more. Salad Supreme is the stuff that makes good pasta salad. But I seldom use it for that -- it's good in any hot pasta sauce, shrimp creole, and is a key ingredient in a great layered salad. I'll send you the recipe for that if you want.
[August 17, 2007 8:43 AM]
tad dickens : →http://www.roanoke.com/entertainmentLindsey, You've GOT to go check out Thelma's Chicken and Waffles. It's amazing!!
[August 17, 2007 8:45 AM]
carrieAnother note about tomato sauce Lindsey!
This is another very quick and easy tomato sauce recipe. It's probably not very Italian, but I found the recipe in a magazine several years ago and it's a yummy, simple, and sweet tomato sauce! Great for a quick dinner and it smells lovely while it's simmering on the stove! Enjoy!
-Carrie
Hunt's Red and Ready Spaghetti Sauce (cooks in 10 minutes) Makes: 6 servings
Use like your favorite prepared sauce; the recipe makes the same amount.
4 cans (8 ounces each) Hunt's® Tomato Sauce 1 tablespoon olive oil 3 tablespoons brown sugar 2 tablespoons instant chopped onion 1/2 teaspoon whole dried oregano 1/4 teaspoon garlic powder
Whisk tomato sauce and oil together in a 2-quart saucepan. Blend in sugar, onion, oregano, and garlic powder.
Heat over medium heat for 5 minutes; reduce heat and simmer 5 additional minutes, stirring occasionally.
Serve over hot pasta or use in place of bottled spaghetti sauce in other recipes.
Source: ConAgra Foods
[August 17, 2007 9:54 AM]
MichelleMMMMMMMmmmmm! Pasta is my favorite food!! I put two chicken bouillon cubes in when cooking the noodles instead of plain salt and it definitely adds extra flavor, and you still get the saltiness. This works really great when the noodles are part of a casserole or lasagna, but I could still eat them plain any day!
[August 17, 2007 10:45 AM]
Tami"Secret" from a true Italian years ago. However you make your sauce, add a bit of lemon juice at the end. It will make all the ingredients taste brighter.
[August 17, 2007 11:05 AM]
Lindsey NairWhat a bunch of awesome tips! I could conceivably mush together all of your recipes and come out with the King Daddy of all tomato sauces, I'll bet: Heat some olive oil or butter and saute garlic and onions, add crushed fresh or canned tomatoes, some Salad Supreme or fresh Italian herbs, a dash of red wine (or perhaps some sweet vermouth), a sprinkle of sugar, a handful of Kosher salt, and a bit of lemon juice at the end. Voila! I know what I'm making for dinner this weekend! It'll go perfectly with the fancy pasta I bought in San Francisco a few months ago but haven't had the heart to eat with canned pasta sauce.
[August 18, 2007 3:35 AM]
JayThere are some things that you just have to make from scratch. Waffles for instance. But I just don't see the need to make your own tomato sauce. I understand that some people like to feel like they've prepared the entire dish, or they're somehow authentic. Fine...I'm not putting them down. For me, though, a good brand of jar tomato sauce does the trick.
I will say, though, that tomato sauce is one of those things that you need to spend a little extra money on. Some products you can get away with buying the store brand. Not tomato sauce...spend the extra dollar or two to get a good, robust sauce.
On that note, I bought a DELICIOUS Vodka sauce at Fresh Market the other day -- it was essentially tomato sauce, heavy cream, some cheeses, and vodka. What could be better? I suggest you try it -- although it has a TON of fat. Oh well.
[August 28, 2007 8:27 AM]
MichelleYou're famous! http://www.amateurgourmet.com/2007/08/book_buzz.html
[February 11, 2008 2:33 PM]
MaryI love the simple sauce of 28 oz can of crushed tomatoes 1 small can tomato paste 1 cup water 1 stick unsalted butter 1/2 big yellow onion (keep it whole, don't dice it) salt to taste (1/2 tsp. or so) 3-4 tsp sugar simmer uncovered 30-40 mins. Remove the onion and dice into your meat when you make meatballs Yummmm