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Tag Archives: food mill
Anyway, the key to tomato sauce (“marinara” is something different in my book, even though most places and companies confuse the term) are the tomatoes. While that may be obvious, using canned tomatoes may not be.
Fresher is not always better, especially when it comes to tomatoes. Preparing fresh tomatoes to use in sauce takes an awful long time, a lot of work, and even then, will usually not come together as well as the canned kind.
I have a picture of Rosa tomatoes here, but you can use any kind, as long they’re Italian. I know, it’s snobby, but the Italian ones really are the best.
The tomatoes are usually packed in puree, and should come with basil. Make sure they do not have tomato paste (Death to tomato paste!) or are Italian style (meaning they are probably from New Jersey, not Italy: actually two different places, as opposed to what cable TV leads you to believe).
On a side note, my friend Lou maintains that the onions are dispensable, Sicilian addition. I can’t bring myself to try it another way.
- 1 32 oz. can Italian plum tomatoes (with basil leaf)
- 1 medium onion
- 1 clove garlic
- 2 tbsp olive oil
- salt & pepper
Chop onion and saute slowly in olive oil. Halfway through, add sliced garlic. Cook onion and garlic until soft, but not browned.
Meanwhile, empty tomatoes into a pot and bring to a boil. Reduce heat and simmer.
When onions and garlic are done, add them to the tomatoes and position a food mill over the now-emptied saucepan. Put tomato mixture through food mill and strain through.
Cook slowly for 15 minutes to an hour, depending on your taste. During last few minutes, add salt and pepper.
Read my observations.