Tomato Sauce - The secret of a rich, deep and bold sauce
Sauted fresh sliced garlic and onions and a few slices of Prosciutto de Palma in olive oil. Grind on some fresh pepper and add a pinch of salt. Then add some chicken stock and white wine. Use a high quality Italian dry white wine, never use so called "cooking wine".
Now you're ready for a few tricks that will produce a real tomato sauce. One that's rich, deep and bold.
Add Italian San Marzano Tomatoes. Buy a can, but make sure it has the DOP stamp. This guarantees authenticity. Without the DOP stamp you're not getting the real thing no matter what the label says.
While simmering drop in a small chunk of Parmigiano-Reggiano cheese. No, not Parmesan cheese, real Italian Parmigiano-Reggiano.
Add plenty of fresh basil of course, but also add a small amount of fresh oregano. Rip the basil and oregano leaves to release the oils.
Then simmer and simmer and simmer, stirring occasionally. Add liquid as required so it does not burn. Liquid can be water, chicken stock or white wine.
Tech Note: Optional. While frying the onions and garlic add a stick of cinnamon and a few cloves. Leave them in for the whole recipe. It adds a gentle aromatic twist to the sauce and gives it more depth.
Content written and posted by Ken Abbott email@example.com
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