Fresh tomato sauce
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 2 h |
| Total: | 2 h 25 min |
servings
| Category: | Marinades and sauces |
| Subcategory: | Sauces |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- 2.5 kg (5 lb) ripe Italian tomatoes
- 1 small carrot, peeled
- 1 celery branch
- 1 small onion
- 4 garlic cloves, mashed
- 30 ml (2 Tbsp.) Irresistibles Robusto olive oil*
- 6 basil leaves
- 2.5 ml (½ tsp.) sugar*
- 2.5 ml (½ tsp.) Irresistibles* sea salt
- Irresistibles pepper *from the mill to taste
- 100 g (3 oz) pancetta (optional)
Preparation
Skin the tomatoes: make an incision in the shape of a cross at one end of the tomato and dip in boiling water about 1 minute or until the skin comes off easily. Rinse under cold water.
Cut the blanched tomatoes in two and remove the seeds (seeds will give an acid taste to the tomato sauce).
Cook in a covered saucepan in the oven at 325ºF (160ºC), for approximately 2 hours. Once cooked, remove the carrot, the celery, the onion, the garlic and the pancetta.
Suggestion
For a tomato purée: place in food processor, mix, add salt and pepper with a few drops of olive oil.
Serve cold as a side dish with vegetable terrines and grilled vegetables.
Side dish:
Zucchini Squash Lasagna, Fresh Tomato Sauce
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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