Basic Tomato Sauce | Tempting to put on everything |

Basic Tomato Sauce should be a staple in every kitchen, it is a foundational sauce, like béchamel, and hollandaise. As foundational sauces, these are the blank palate upon which we paint.  Know that this sauce, while can stand on its own wonderfully it also is the basis for lots of innovation.

A few years ago for Fathers Day, I was given a food strainer, you can get one from Amazon

This is one of the most amazing and useful devices, so easy to use.  For a basic tomato sauce, I like to run 3-4 fresh tomatoes, and a 28 oz can of San Marzano that has the juice removed through it.  the resultant strained juice is so amazing, if you don’t have this strainer yet, then you need to Blanche the fresh tomatoes in a pan of boiling water for 30 seconds and run under cold water to remove the skins.  This version of basic tomato sauce will be a bit chunkier as it is holding more solids.  It won’t impact the flavour, it will sacrifice the elegance a bit.  If anyone ever makes a comment, I like to say, “it is a rustic country sauce”, or threaten to reserve their desert.

Print Recipe

Basic Tomato Sauce

(1 votes, average: 5.00 out of 5)

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By Rick Britt – Serves: 8

Prep Time: 30 minutes – Cooking Time: 2 hours

A foundational sauce for every kitchen

Ingredients

• 1 28oz can of San Marzano tomatoes, strained of juice
• 3-4 large beefsteak or very red tomatoes
• 2 shallots minced
• 3 cloves garlic whole
• Glug of white wine
• 1 large sprig of basil

Instructions

1

Using a food strainer strain all of the tomatoes, or blanche the fresh tomatoes in a bot of boiling water for 30 seconds and run under cold water to remove the skins.

2

Gently saute shallots with a tablespoon of olive oil in a sauce pan for 5 minutes, salting liberally to encourge reduction but not browing.

3

Add tomatoes, garlic, wine, and basil sprig, stir to incorporate.

4

Cover bring to a low simmer for an hour stirring occasionally.

5

Remove lid, simmer 30 min more allowing sauce to reduce and darken.

6

Remove from heat, let cool for 2-3 hours, or in fridge over night.

7

Remove garlic cloves and basil.

8

For a perfectly smooth sauce place in a blender on low until smooth. Or serve it rustic.

9

Reheat in before serving, be sure to adjust seasoning.