Trial of some sauce. Changed up the recipe a little and it ended up a bit too watery. So this one will have to be modified fo sho.
- a few tablespoons of olive oil
- 2-3 tsp white truffle oil
- 2 medium yellow onions, chopped
- 2 small shallots, chopped
- 4 cloves of garlic, minced
- 1/4 cup of water
- 4 lbs of tomatoes
- handful of fresh basil
- handful of fresh oregano
- 2 T red pepper flakes
- salt / pepper to taste
In a large stock pot, heat the olive oil and truffle oil on medium-high. Add in the onions and garlic sauteing for 3-4 minutes. Add water and reduce heat to medium, cooking about 5 or 6 more minutes. Keep stirring.
Stir in the tomatoes. Cook uncovered, stirring often, for 5-8 minutes, or until the skins begin to separate.
Toss in the chopped herbs and the red pepper flakes, and stir together really well
Reduce heat to medium-low, cover, and simmer for 15 minutes. Stir occasionally, crushing the larger tomato chunks as you do.
When the tomatoes have partially liquefied, poor into a blender or food processor and smooth it all out.
Pretty spicy, a little watery, I'll make some changes one of these days. It makes a lot so it would be good to have some freezer containers ready.