De Ma Cuisine



April 2012



Tomato Sauce

Written by , Posted in Condiments, Sauces, Vegetables

Tomato Sauce
Recipe Type: Suace, Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 36 mins
Total time: 46 mins
Serves: 2-4
Fresh tomatoes make a delicious sauce.
  • 5 medium tomatoes
  • 1/2 C red wine
  • 1 sprig fresh rosemary, chopped
  • 1 T fresh oregano, chopped
  • 6 fresh basil leaves, chopped
  • 1 T fresh parsley, chopped
  • 1 green garlic, chopped
  • 1/4 C spring onion (or regular onion)
  • 1 T balsamic vinegar
  • 2 slices bacon, finely chopped (opt. – could sub smoked paprika and 2 T olive oil)
  • 1-2 T olive oil
  • salt and pepper
  • 1/2 C pasta water (opt.)
  1. Prepare an ice bath (bowl of water and ice). In a soup pot, boil water. Score each tomato with an X, not cutting too deep. Submerge tomatoes in water and cook 1 minute. Remove from hot water and place in ice bath (to stop the cooking). When they’re cool enough to handle, peel tomatoes (skin should come right off). Chop tomatoes.
  2. Cook bacon. Remove from pan and set aside. In same pan, add olive oil, garlic, onion, salt, and pepper. Cook over medium-low heat 2 minutes. Add tomatoes, cook 3 minutes. Add herbs, wine, balsamic vinegar, and cook 30 minutes over medium-high heat, stirring occasionally (turn heat down if liquid evaporates and it starts to burn, or just add more liquid). (Opt.: Add about 1/2 C pasta water, if you’re making it with pasta.)
  3. Either use the sauce as is (chunky), or puree with immersion blender or regular blender (remove middle stopper to let steam escape, and cover lid with a towel).

This makes about 2 C of sauce. For lasagna recipe, you may want to double this!
The bacon can either be used in the lasagna, or added to the sauce at the end. 🙂


1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *