When I first started cooking, I relied heavily on preprepared tomato sauces for my dishes. Since I learned how to make my own from fresh tomatoes, I never purchase tomato sauce anymore. It is relatively easy to make, and you can control the consistency and seasonings. I have a preference for thick sauces, and so when I saw
this recipe over at Dalitoy, I adapted it somewhat for a pasta dish I plan on making. The key to a nice thick sauce is to simmer the tomatoes over medium-low heat, uncovered, for about 30 - 40 minutes.
Tomato Sauce with Sun-dried Tomatoes
1 tablespoon of olive oil
5 - 6 large tomatoes, diced
10 - 12 sun dried tomatoes
1/4 cup of robust red wine (optional)
1 large onion, diced
1 small carrot, diced
3-4 cloves of garlic, finely chopped
1 teaspoon red chili flakes
2 - 3 hot chilies or jalapeno peppers (optional, but recommended)
salt
Soak the sun dried tomatoes in a small bowl in enough warm water to cover the tomatoes, for 15 - 30 minutes. Cut the sun dried tomatoes into bits and set aside. Reserve the soaking liquid.
Heat the olive oil in a medium large pot. Add the onions, garlic and carrot and stir and fry for about 5 minutes. Add the hot peppers and chili flakes and saute for a minute or two. Add the dried and fresh tomatoes and red wine. Bring to a boil and reduce to a simmer over medium low heat until the liquid is reduced and the sauce thickens - about 30 - 40 minutes. If required, add some of the reserved liquid used for soaking the sun-dried tomatoes.
Remove from the heat and add salt to taste. Transfer the sauce to a blender - or use an electric hand blender - and process until nice and chunky.
Makes approximately 5 cups.
When I first started cooking, I relied heavily on preprepared tomato sauces for my dishes. Since I learned how to make my own from fresh tomatoes, I never purchase tomato sauce anymore. It is relatively easy to make, and you can control the consistency and seasonings. I have a preference for thick sauces, and so when I saw this recipe over at Dalitoy, I adapted it somewhat for a pasta dish I plan on making. The key to a nice thick sauce is to simmer the tomatoes over medium-low heat, uncovered, for about 30 - 40 minutes.
6 comments:
You really like things spicy. For my family, which means compromises, instead of jalapeno(which I like) we would add bay leaf, basil, oregano and if I think I can get away with it marjoram. heh
The nice thing about making your own is that you can adjust the balance of ingredients accordingly to satisfy your preferences. The recipes here are merely guidelines to inspire your own creations.
Your substitution sounds just fine. I await your sour dough recipe.
emaile the sourdough rec. I'm a lazy typer so I downloaded and then converted to what I do. Making dough is more like getting the right feel and less how much of the ingredients. I use our bread maker about 1/2 the time. I find kneading the dough and beating the hell out of it very therapeutic.
Also I find it hard where I live to get decent (tasty) tomatoes. Thankfully my wife's aging parents have a large garden we share and then we jar them in the fall.
I've been making my own tomato sauces for decades (albeit usually from canned tomatoes). Sun-dried tomatoes add a very nice depth of flavor. I hope I get enough of a harvest from my tomatoes to dry a lot of them!
Sunni;
Sun-dried tomatoes are an excellent addition indeed. I used to use tomato paste to thicken up the sauce a bit, but it's not necessary at all.
By the way, I do still plan to put up a recipe for paneer cheese, but life has been rather crazy of late. Stay tuned.
Lisa - to save time instead of posting the recipe for paneer why don't you just post the phone number from the restraunt you order it from?
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