Week 37 recipe- Basic Tomato Sauce
†Prep Time20 min
†Serving Size 10 servings
2 tablespoons olive oil
1 1/2 pounds ripe plum tomatoes (about 6-8), coarsely chopped (see Chef Tips)
1 to 2 cloves garlic, smashed and thinly sliced lengthwise
1 small dried red chile, seeds removed (optional)
1/2 teaspoon salt or to taste
1 tablespoon freshly grated Parmesan cheese (optional)
Heat the oil in a wok or heavy frying pan over medium-high heat. When the oil starts to shimmer add the garlic and stir-fry until golden. Do not let it burn or it will become bitter. If you like a spicy sauce, add the pepper.
Add the tomatoes and stir-fry. There will be a lot of spitting and hissing as the wet tomatoes hit the hot oil. Turn the heat to medium-low and cook the tomatoes down until they are reduced by about half and have taken on a more orangey hue. Adjust the seasoning by adding salt to taste. If the sauce looks like itís drying out too much, add a little water. At this point freeze if not using immediately.
Add the Parmesan, taste for seasoning then serve.