Sauce Tomate
/10 Years ago (geez) I was an assistant chef at the then legendary French Culinary Institute (now International Culinary Center). I sort of had the pleasure of working with the even more legendary late Marcella Hazan. In this demonstration she shared with the class how to make her signature and truly shockingly simply tomato sauce. In a nutshell, is slow cook, uncovered for 45 minutes, stirring occasionally: 2 pounds chopped tomatoes (fresh or canned depending on the season), an onion, salt, and butter. She discards the onion in her recipe.
So...fast forward to 2014. I catered a cocktail party last week where I served an hors d'oeuvres w/ slow roasted tomatoes. I had quite a few left over, so I thought maybe I would make a sauce out of them or just add them to some pasta for dinner. I went with the sauce option and the Marcella Hazan food memory from years past and put a spin on her recipe.
See my recipe below:
*For Slow Roasted Tomatoes: *
-10plum tomatoes, quartered
-5 cloves garlic, chopped
-1 Tbsp Herbs de Provence
-2 Tbsp olive oil
- Preheat oven to 250 degrees F.
- In a large bowl, toss all ingredients making sure tomatoes are coated.
- On a sheet tray lined with parchment paper, place tomatoes "seed side" up.
- Place tray in oven and roast for 1 hour.
*For the Sauce: *
-Slow roasted tomatoes (recipe above)
-2 pounds fresh (almost too fresh) beefsteak tomatoes, quartered OR 2 pounds canned tomatoes
-1 onion, peeled quartered
-1 cup water
- Place all ingredients in size appropriate sauce pot.
- Slow cook over low heat for 2 hours, covered. Stir pot occasionally.
- Once all contents are soft, mash all ingredients together (including onion) with a potato masher until all contents are of "chunky" consistent.
- Ready to serve!
