Scratch Tomato Sauce 101

If the idea of making tomato sauce from scratch seems intimidating, then take heart. Tomato sauce is a very forgiving sauce for the novice chef. Recipes come thick or thin, salty or sweet, spicy or mild, but rarely so complex as to require more than a bare minimum of culinary expertise.

Virtually every vegetable from asparagus to zucchini can be added for variety. Meaty or meatless, with or without cheese, tomato sauce works equally well, hot or cold, in casseroles, salads, or as a savory accompaniment over pasta al dente. And let’s not take for granted its supremacy as a topping without which pizza wouldn’t be pizza.

There are basically two methods for making tomato sauce. The first method uses a battuto, a combination of herbs and vegetables sauteed in butter or olive oil, which, by degrees, cooks down into a soffrito before being added to the tomatoes. The second method, a cruicio, combines raw ingredients, tomatoes included, en masse, in one pot to simmer slowly so as to diffuse the unique flavor of each ingredient into one palatable harmonious symphony.

Here's a simple, classical recipe to try for first timers. In a deep pot generously coated with olive oil, prepare a soffrito by sauteing 1 clove garlic, minced; 1/2 onion, chopped; and 4 leaves fresh basil, chopped (or 2 teaspoons dried). When garlic browns and onions turn translucent, add 1 28-ounce can crushed tomatoes, 1 6-ounce can tomato paste, along with 1 cup water. Add salt and pepper to taste. Simmer for 30 minutes over low heat, stirring often. Serve as desired.

Recipe may be accessed at http://www.cooks.com/rec/view/0,1615,148188-249198,00.html

Bon Appetit!