My Parisian Restaurant Map

Thursday, October 1, 2009

Nesting, aka how to make tomato sauce

"Dream a little dream of me" by Louis Armstrong is playing in the background while I slowly chop shallots, carrots and parsley. I only pause to take the occasional sip of cheap red wine I originally bought just for my sauce.

I'm nesting, or trying to win my never ending battle with tomato sauce.

For some reason, basic tomato pasta sauce is the one thing that I never manage to get right. But recently, during a discussion with my cousin on the major do's and dont's of pasta sauce, I was inspired to give it another try.

So here I am, after researching the topic for a good two hours, attempting to make a good, clean, simple but deep tomato sauce for pasta.

Step 1: Slowly brown a carrot, a shallot (bought in the French countryside on one of the many roadtrips) and 2 tablespoons of fresh parsley for 15-20 min, covered.

Step 2: Add 2 cloves of minced violet garlic (purchased from the same farmer in the country) Add tomato pulp or full tomatoes (canned), a splash of balsamic vinegar (apparently the acidity helps bring out the flavors), the rind of a piece of parmesan, a lot of red wine. Cover and simmer for at least one hour, adding chicken stock when it gets too thick.

Hopefully this one will finally be a good one!

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