Do you have a large bounty of tomatoes that you need to cook up? Serious Eats just posted the Best Slow-Cooked Tomato Sauce and the key is to cook it in the oven and to add a little fish sauce. Im a big fan of simmering stews or sauces in the oven because they will cook evenly without too much fuss or muss. Plus, the flavor concentrates in the oven unlike the watered down mess you can get in a slow cooker. The only drawback with this oven-method is that you have to be home to babysit your dish! Heres what to gather to make a pot of sauce: 4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see note above) 1/4 cup extra-virgin olive oil, plus more for finishing. 4 tablespoons butter 8 cloves garlic, minced (about 3 tablespoons) 1 teaspoon red pepper flakes 1 tablespoon dried oregano 1 medium carrot, cut into large chunks 1 medium onion, split in half 1 large stem fresh basil Kosher salt and freshly ground black pepper 1 tablespoon fish sauce (optional) 1/2 cup minced fresh parsley or basil leaves (or a mix of the two)
Posted on: Tue, 23 Sep 2014 12:30:01 +0000
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