Tomato Sauce

I have blogged about tomato sauce before, but this time I made it differently. Let's get into it shall we, I was super happy with this, and I think it's the best batch I've made thus far. I like to change things up from time to time depending on my mood.

 

 

Also apologies for being gone for so long. It has been tough for me to get the hang of blogging on a tablet, so I apologize if these posts are not as, what is the word? ....  cohesive?  We will go with that, I am sorry if my posts are not as put together or cohesive as they have been before.... Not that they were amazing or anything... but you know what I mean, right? I hope you. Okay, tomato sauce.

 

 

I started with dicing some onions.

 

as well as some celery.

And Carrots, your basic mirepoix.  The basic mirepoix is 50 percent onions to 25 percent celery and 25 percent carrots. If you do a white mirepouix, then the carrots are replaced with leaks. Side note- funny story- My husband was playing Skyrium (Sp?)one day... when I came home from school, and he told me.. I have to use these mythical leak plants to make a potion.... I looked at him with true endearment and laughed my ass off. He says.... "What?" And I proceeded to explain to him that leaks are real haha and in the onion family. He was just staring at me and said "really? I've never heard of them". 

 

With all of the Mirepoix mixed together.

 

I sautéed them in olive oil until they were tender and translucent.

 

I also added some salt and pepper to the pot. Once they were near done I added in some minced garlic.

 

I add the garlic towards when the others are tender because if you add garlic too early it will burn.

 

Next up dicing fresh tomatoes. I like to quarter my tomatoes.

After I quarter them, I like to smoothly cut out the "guts"/seeds. DO NOT throw this away, keep it!!

 

Once the "guts" are removed and saved, slice and dice the tomato still attached to the skin.

 

 

 

Place those guts into your blender, and puree your heart away! 

 

Now add the diced tomatoes to your pot!

 

And cook until they are warmed through.

 



 

Add a good amount of stock, all measurements depend on how much sauce you want to make. I used the whole container.

 



 

Now add your tomato puree. Now the thing that I did different, was using the tomato guts and making my own puree, I usually use store bought puree and half real tomatoes/ half canned tomatoes, but after doing my own puree and really it's too simple not to do... I won't ever buy canned puree again... even in school we used canned puree.  Also usually tomato sauces call for rendering pork belly and adding pork bones to the sauce while it simmers, which does add a wonderful smoky flavor, but without it the tomato is more prominent. Also you usually add a sachet of seasoning... I didn't have cheese cloth for a sachet, so I just seasoned appropriately. 

 

Bring to a boil, reduce to a skimmer, skim the scum (lightly remove risen fat/impurities)  Something our chef always always told us, it's engraved in my brain.

 

Seasoned to tastes with the necessities, salt and pepper of course,

 

Oregano, parsley, thyme, garlic powder, and a touch of white pepper.

 

Sauce nice, hot, and steamy. Simmer as long as you want, the longer the better, I simmered about two hours. Also your sauce will thicken as it simmers.

 

Don't forget to simmer with a couple bay leaves too!

 

The beautiful end result, and topped with shredded parmesan of course, there is no other way to eat sketti!