Two events prevented me from posting yesterday: Van Morrison’s new album & a wedding. I cooked, though. The B.E.T.S. Upon a request (yes, I happily take them) to cook and blog about a tomato sauce. So here it is: the Bestest Ever Tomato Sauce! I believe best results are achieved, when you combine as many different tomato products as possible. I always combine fresh tomatoes, tinned tomatoes and tomato purée. For this recipe I added sundried tomatoes to the list.
Also, I caramelized the tomato purée beforehand. This was described as your “secret weapon” in a bon appétit article.
Caramelizing tomato purée is easy, simply cook tomato purée in vegetable oil over medium heat until it turns a deep crimson colour. Take 1 part oil & 2 parts tomato purée. I cooked 6 tablespoons purée in 2 tablespoons olive oil.
I seasoned the sauce with salt, pepper, dried oregano and balsamic vinegar (2 tablespoons) and let it bubble away for 15-20 minutes. Because I have a 2 year old at my table, I didn’t put any wine in the sauce but I am sure a combo of balsamic vinegar and red wine would also work a treat.