Easy tomato sauce, with a quick prep for a busy weeknight!このレシピの生い立ちI adjusted Chef Fabio’s recipe for 1 large tomato can.Keep it in the fridge to help with a busy weeknight dinner!
- Your choice of one 28oz tomato can (puree, crushed tomatoes.For the best result, use whole peeled San Marzano tomatoes.Pureed, until smooth). 1 (28 oz) can
- extra virgin olive oil 1/3 cup
- yellow or sweet onion (minced) 1/2 large
- garlic (finely minced) 3 cloves
- kosher salt 2 pinches + 1/4 teaspoon
- cane sugar 1 teaspoon
作り方
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Get ready for the ingredients!
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Oil in a large sauce pan over medium low heat, add onion.
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Add 2 pinches of salt, stir then cook 10 minutes.
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This process is similar to soffritto to enhance the flavor.
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Add garlic and cook until fragrant.
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Add tomato then increase the heat to medium high heat.
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Add 1/4 teaspoon salt, stir occasionally to prevent burning.
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Once sauce starts to thicken, add sugar.
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Cook it down until you can see the bottom when you stir it.
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NOTE: Result may vary basedon what type of tomato used →
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Find out your best choice of tomato can! I use a large →
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sauce pan to minimize the splash from tomato sauce, but…↙️
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There’s STILL a splash from the sauce! Butremember →
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Good things come to those who wait!Chef Fabio:→
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Our “SPLASH” protector 🙂
コツ・ポイントAdjust the sauce thickness and saltiness as desired. If you want to make a base,season lightly to adjust later.
