Tomato Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 1/2 cups
- 1 teaspoon dried oregano
- salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- Carbohydrate 8 g(3%)
- Fat 4 g(6%)
- Fiber 2 g(8%)
- Protein 2 g(3%)
- Saturated Fat 1 g(3%)
- Sodium 325 mg(14%)
- Calories 69
Preparation Add the olive oil to a large saucepan over high heat; decrease the heat to medium. Add the onion and cook for 1 minute, stirring often, until the onion begins to soften. Add the garlic, oregano, and chile, and stir to mix. Add the crushed tomatoes, tomato paste, a large pinch of salt, and a few cranks of pepper. Decrease the heat to medium-low and cook for about 8 to 10 minutes. Run the tomato sauce through a ricer, otherwise known as a food mill, break up the tomatoes with a few pulses of an immersion blender, or use as is. Taste and season with more salt and pepper, if needed. Reprinted with permission from Cooking off the Clock: Recipes from My Downtime by Elizabeth Falkner, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. Elizabeth Falkner is the founding chef and owner of Citizen Cake and Orson in San Francisco and is currently opening a new restaurant in Brooklyn, NY. She was a finalist and runner-up on The Next Iron Chef in 2011, competed on Top Chef Masters and has judged Top Chef Masters and Top Chef. Elizabeth was Bon Appétit's pastry chef of the year in 2006. Her first book, Demolition Desserts, was published in 2007.
Preparation Add the olive oil to a large saucepan over high heat; decrease the heat to medium. Add the onion and cook for 1 minute, stirring often, until the onion begins to soften. Add the garlic, oregano, and chile, and stir to mix. Add the crushed tomatoes, tomato paste, a large pinch of salt, and a few cranks of pepper. Decrease the heat to medium-low and cook for about 8 to 10 minutes. Run the tomato sauce through a ricer, otherwise known as a food mill, break up the tomatoes with a few pulses of an immersion blender, or use as is. Taste and season with more salt and pepper, if needed. Reprinted with permission from Cooking off the Clock: Recipes from My Downtime by Elizabeth Falkner, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc. Elizabeth Falkner is the founding chef and owner of Citizen Cake and Orson in San Francisco and is currently opening a new restaurant in Brooklyn, NY. She was a finalist and runner-up on The Next Iron Chef in 2011, competed on Top Chef Masters and has judged Top Chef Masters and Top Chef. Elizabeth was Bon Appétit's pastry chef of the year in 2006. Her first book, Demolition Desserts, was published in 2007.
