Tuesday, April 13, 2010

Tomato Sauce

I wish I could post aromas. There's a tradeoff when switching to cooking from scratch instead of grabbing pre-made items off the grocery store shelf. Benefits of cooking, besides better health, are the scent of sizzling shallots or simmering tomato sauce and the fresh, delicate taste of this sauce. I often make double batches and freeze the rest for later. For making a couple personal size pizzas later, freeze sauce in 1 c containers.


Optional, any or all:
1 lb ground beef (ground round works nicely, it's 15% fat)
1 carrot, finely shredded
1 zucchini, finely shredded
1 celery stalk, chopped

Basic sauce:
3 shallots, chopped
2 T olive oil
3 large tomatoes, mixed smooth in blender
14 oz can diced tomatoes or Roma tomatoes (or 3 more large tomatoes blended if tomatoes are in season)
1 t salt
½ t fresh ground pepper
1 t basil
1 t oregano
¼ t thyme
1 bay leaf
A pinch of garlic powder

Quick Sauce:
Same as basic sauce, except use a 14 oz can of tomatoes and 12 oz tomato paste. Simmer only 20 min, adding water as needed.


1. Brown hamburger with shallots in large, deep skillet. Add carrot, zucchini, and celery and simmer 3 min.
1. Heat olive oil in large pot on medium heat. Cook onions until tender, about 6-8 min., never reaching more than a slow sizzle.
2. Add remaining ingredients. Simmer uncovered 30 min. for 3 fresh tomatoes and 60 min for 6 fresh tomatoes, stirring occasionally. Remove bay leaf.

No comments:

Post a Comment