Tuesday, February 12, 2008

Tomato Sauce

Using the Cento DOP San Marzano Tomatoes, this sauce comes out so sweet, natural, flavorful, and bursting with tomato flavor. It can be used for many things - on pizza, over pasta, topping for a sandwich, and even a dip for chicken fingers. Porthos was asking why I drain the tomato juice from the can. I watched Andrew Carmellini from A Voce do it this way (with fresh tomatoes), so I started following suit. The reason why I feel it's necessary to really drain these tomatoes is you get a good caramelization on the flesh which lends to a naturally sweeter, more robust sauce. I used to always use the juice, but I feel it dilutes the tomato flavor too much and prevents good caramelization from occuring.

1 28 oz can DOP San Marzano Whole Peeled Tomatoes
3 Cloves Garlic Crushed, paper removed
1 tsp red pepper flake
1 Tbsp olive oil

1) Open the can and drain out all the juice. Poke a slight hole in each tomato and try to remove as much juice as possible without removing the flesh. Set tomatoes over a colander and catch the remaining juice.
2) After 30 minutes, set a pot over medium heat and add the tomatoes. Pinch of salt and pepper.
3) Once tomatoes start bubbling reduce the heat to low. Add crushed garlic and red pepper flake. You can reduce the red pepper flake if you want, but I like it slightly spicy. Crush the tomatoes down with a spoon, so it becomes pulpy.
4) After 30 minutes taste. Adjust seasonings as necessary. When the sauce cools down, it will become sweeter and the flavors will concentrate. This probably yields about 2 cups of sauce. Kind of pricey for only 2 cups of sauce, but I 100% think it's worth it. With the reserved tomato juice, you can make tomato soup. Buono Appetito!

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