Chocolate! :-6_ _ _
Hello, I was wondering if anyone could give me a few pointers on my tomato sauce recipe. I was planning on having a cooking date with the guy I’m interested in, and since they want to make a pizza pie, I thought I would contribute the sauce since I’m pretty decent at making them. Any improvements and tips would be very welcome.
- 1/3 Cup of good-quality, extra-virgin olive oil
- A pinch of red-pepper flakes
- 5 crushed garlic cloves
- 3/4 cup of chopped, red onion
- 1/2 teaspoon of dried oregano
- 1 teaspoon of fresh, chopped oregano
- 1/2 teaspoon of dried basil
- 1 teaspoon of fresh, chopped basil
- 1 teaspoon of fresh, dried mint
- 1 teaspoon of honey
- 1 teaspoon of sea salt
- 1/4 teaspoon of ground, black pepper
- 1/3 cup of freshly grated Parmesano Reggiano cheese
- 2 tablespoons of Pancetta drippings
- Dash of red wine vinegar
- Juice from one lemon
- 2 quarts of fresh, plum tomatoes
- 2 pints vegetable stock (really depends on how much sauce you want and how long you will simmer it for)
- In a large bowl, squish the tomatoes until you have decent sized (not small) chunks.
- In a large saucepan or pot, add the olive oil, red pepper flakes, garlic, dried (not fresh) herbs and onion. Bring up the temperature slowly, giving the oil plenty of time to be infused with the other flavours.
- Once the onion is sizzling and has been caramelised, add the tomatoes and 3/4 of the total vegetable stock and bring to a boil, then add a heat diffuser underneath the pot, and reduce the temperature to a slow simmer.
- Slow simmer for any number of hours until desired serving time, making sure to top-up the liquid volume with little bits of vegetable stock, to ensure the sauce stays the correct consistency.
- 5 to 10 minutes prior to serving, stir in the drippings, lemon juice, vinegar, honey, salt and pepper.
- At serving, stir in the fresh herbs, add to pasta, and sprinkle the cheese (and a few reserved basil leaves) on top of the sauce.