Saturday, July 30, 2011

Spaghetti Sauce

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.

  • Ingredients:

  • 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.

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