Tomato sauce
Binging with Babish · ♥ 22.5K likes · 600.1K views · 21 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 28 oz San Marzano tomatoes
Lightly puree the canned San Marzano tomatoes, leaving some texture.
- onion
- 2 tbsp extra virgin olive oil
Mince the onion very fine and heat about two tablespoons of olive oil in a high-walled saute pan.
- 3 cloves garlic
- 1 tsp crushed red pepper flakes
Sweat the onion three to five minutes until translucent, then crush in the garlic and saute about 30 seconds until fragrant.
- ¼ cup tomato paste
- 2 tsp anchovy paste
- basil
- Parmesan rind
- dried oregano
Add the tomatoes, a stem of basil, a Parmesan rind and dried oregano.
Hold at a very low simmer at least 45 minutes, up to an hour and a half, until thick and intense.
- 2 tbsp butter
Pick out the basil and Parmesan rind, kill the heat and let the residual heat melt in the butter.
Finishing the sauce with butter