Whenever I teach a series of classes on Italian cooking, I almost always begin with this recipe. My Aunt Josephine taught it to me when I was just a lad. But it's no family secret. Almost every Italian chef knows this recipe by heart. It's quick, easy, and my go-to recipe when I want authentic Italian tomato sauce. I use it on pasta, calzones, lasagna, and even pizzas. Give it a try and I think that you'll agree that it's pure Italian. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Sauces
Number Of Ingredients 8
Steps:
- Chef's Note: I call this a starter sauce because it's one that most good Italian chefs know... However, you could add a lot of different ingredients to this starter. For example: artichokes, how about some crushed red pepper and some ground beef, and get a start on a nice easy puttanesca, black olives... mix it up. But I'll say this... this sauce totally stands up on its own. It doesn't need any help. In addition, if you want a smoother sauce; like a marinara, just put it into a blender and give it a few pulses.
- Gather your ingredients.
- Open the can of tomatoes, remove them from the juice, and crush by hand.
- Reserve both the juice and the tomatoes in a non-reactive bowl.
- Chef's Note: Why crush them by hand? Well, it's how the Italians do it, and it's fun. Remember the best tools a chef has are his or her own two hands.
- Slice the garlic and dice the onions.
- Chef's Tip: When slicing the garlic, cut it as thin as you possibly can. I cut it so thin that it practically melts when it hits the saucepan.
- Shred the carrots on a box shredder.
- In a medium-sized saucepan, over medium heat, heat up the extra virgin olive oil.
- Add the garlic and onion.
- Cook until the ingredients begin to soften and start to color, about 10 to 12 minutes.
- Chef's Note: This part is very important. The difference between color and burn can be as short as a minute. Keep you eye on the saucepan, and don't leave your post.
- Add the carrots and thyme.
- Continue to cook (stirring often) until the carrots are nice and soft, about 4 to 6 minutes.
- Chef's Note: If you don't have any fresh thyme, you can substitute 1/2 tablespoon of dried.
- Add the crushed tomatoes, and the juice.
- Stir often, as you bring the mixture to a boil.
- Reduce heat, and bring the mixture to a light simmer.
- As the sauce is simmering, add the pepper, and salt... a little bit at a time, until you achieve the right taste. Season and taste, season and taste... the mark of a good chef.
- Simmer for about 30 minutes, remove from heat and serve with your favorite Italian goodies. Enjoy.
- Chef's Note: This sauce has a shelf life in the refrigerator of about 5 to 7 days, and 6 months if properly frozen.
- Chef's Tip: Never put a hot sauce in the fridge or freezer. Allow it to naturally come down to room temperature before storing.
- Keep the faith, and keep cooking.
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