Italian Essentials Rossa Sauce Recipes

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a saucepan large enough to hold all the ingredients.
• 3. About the Garlic If you want to do the garlic the Italian way, remove the skin, then take a razor blade and cut the garlic so thin that it almost melts when it hits the hot pan... Just like in the movie, Goodfellas.
• 4. Can This Sauce Be Frozen? Yep, it can. Just place it into freezer bags (Ziploc), squeeze out as much air as you can, seal and toss in the fridge. If properly sealed it should keep for 4 - 6 months. Sealing portions should reflect your eating habits. If you always cook for 2 then there is nothing wrong with freezing double portions; conversely, if you are cooking for yourself, then single portions are in order.
• 5. Working with Canned Tomatoes Early on, I wrote a couple of posts on how to pick the best canned tomatoes, and how to work with them If you have an interest, here they are: https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html?r=7 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?r=13
• 6. Gather your ingredients (mise en place).
• 7. Place the oil and butter into a saucepan over medium heat.
• 8. When the foaming subsides, give the pan a swirl, then add the onions and red pepper. Cook until they begin to soften, but not brown, about 3 - 4 minutes. Add the garlic and cook until fragrant, about 30 - 40 seconds.
• 9. Add the tomato sauce and stir for about 30 seconds.
• 10. Add the crushed tomatoes, apple cider vinegar, the dry spices, salt and pepper. Stir and bring up to a simmer. Continue to simmer, partially covered, until it begins to thicken, about 20 - 30 minutes.
• 11. While simmering do a tasting for proper seasoning.
• 12. The onions and red pepper will give the sauce a chunky consistency, if however you want it smoother, give it a few whirls in a blender or food processor. FYI: Aunt Jo always left it chunky.
• 13. PLATE/PRESENT
• 14. Use with your favorite chicken dish, or store in the fridge or freezer until needed. Enjoy.
• 15. Keep the faith, and keep cooking.

Steps:

• Bring a pot of water to a boil. Cook the tomatoes in boiling water until the skin begins to split, about 1 minute. Immediately remove the tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove the tomatoes from the ice water; remove and discard the tomato skins. Cut the tomatoes into chunks. Blend the tomatoes in a food processor until smooth.
• Heat the oil in a saucepan over medium heat; warm the crushed garlic in the oil until fragrant, being careful not to brown, 1 to 2 minutes. Add the blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir the basil through the sauce. Allow the sauce to sit for a few minutes to allow the flavor from the basil to blend into the sauce.