Italian Restaurant Tomato Sauce that can be made at home.
Tools needed
Cutting Board
8 or 10 in. Chef's Knife
Large Stock Pot
12 to 14 in. fry or sautee pan
Hand mixer or large blender, food processor
Stirring spoons
Vegetable peeler
1. Place fresh diced vegetables,and bacon in a stock pot with a tblspn. extra virgin olive oil and sweat until vegetables are tender. Pay special attention to the carrots they will take the longest, bacon should be done but not crispy.
2. When vegetables become tender add the can of peeled tomatoes and bring mixture to a boil. Reduce heat and allow to simmer until tomatos fall apart and separate.
3. Add tomato sauce and return mixture to a simmer and simmer for thirty minutes.
4. Add tomato paste and return mixture to a simmer.
5. Add Kosher Salt, Black Pepper, and Sugar to the mixture.
6. Simmer 1 to 2 hours or until flavors are married. Extra salt, pepper, or sugar, may need to be added, at this time to reach desired flavor profile. (everyones pallot is different) If you desire heat, add a little crack red pepper for spice.
7. After desired flavor profile is reached, puree mixture with a hand blender until sauce is smooth and free of lumps. ( If a hand mixer is not available, a blender, or food processor, can be used for this purpose, CAUTION using these tools is very messy, so be careful, make sure after you have blended the mixture return it to the pot. and bring sauce back to temperature.)
8. Check sauces's flavor, and salt, and pepper to taste, because flavor profile may have changed after the blending process.
9. Cut Italian sausage in to chunks, retaining casing. To achieve this, the knife used needs to be very sharp. If not, it will cause the casing to slide off the sausge as you cut.. Cook sausage thouroughly in a frying pan, internal temperature should be 165 degrees. After sausage is cooked add the sausge and the pan drippings to the sauce, this will add flavor
10. Chop fresh basil and add to sauce.
11. Mix sauce thouroughly and serve over favorite pasta.
NOTE: I use Italian sausage because it is my preference. The meat used is strictly at your discretion. Examples of meats are Meatballs,ground beef, pork. or turkey. The sauce can also be used for lasagna and pizza or any other dish that requires a tomato sauce.
WARNING: Do not try to cut this recipe, it will ruin the flavor. If the recipe makes more than what you are serving it can be frozen for later use. Refrigerated it has a shelf life of about three days as long as your refrierator is kept below 41 degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 321 | ||
Calories from Fat: 150 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 19.3mg | 6 % | |
Sodium 1433.8mg | 49 % | |
Potassium 981.5mg | 26 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 34.6g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 321
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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