Quick Tomato Sauce Cooks Illustrated, May 2009

Total Page：16

File Type：pdf, Size：1020Kb

Quick Tomato Sauce Cooks Illustrated, May 2009 WHY THIS RECIPE WORKS To cook this brightly flavored, complex tomato sauce recipe in the time it takes to boil pasta, we choose minimally processed crushed tomatoes, which have a fresh taste but are already pureed. A few ingredients added essential flavor compounds to our tomato sauce recipe. Minced onions sautéed in butter (rather than olive oil) greatly enhanced the flavor of the tomatoes. Adding sugar, garlic, and oregano to the cooked onions further boosted our sauce’s flavor, as did adding chopped basil and olive oil just before serving. INGREDIENTS 2tablespoons unsalted butter 1⁄4cup grated onion 1teaspoon minced fresh oregano or ¼ teaspoon dried Salt and pepper 2garlic cloves, minced 1(28-ounce) can crushed tomatoes 1⁄4teaspoon sugar 2tablespoons chopped fresh basil 1tablespoon extra virgin olive oil INSTRUCTIONS MAKES 3 CUPS, ENOUGH FOR 1 POUND OF PASTA This full-flavored tomato sauce takes only 15 minutes to prepare. High-quality canned tomatoes will make a big difference in this sauce. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater. Melt butter in a medium saucepan over medium heat. Add onion, oregano, and 1/2 teaspoon salt and cook, stirring occasionally, until onion is softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, bring to simmer, and cook until slightly thickened, about 10 minutes. Off heat, stir in basil and oil and season with salt and pepper to taste. .

Copy Link

Recommended publications

Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
[Show full text]
¡Buen Provecho! Quesos Embutidos Frituras
EMBUTIDOS ¡BUEN PROVECHO! Jamón ibérico de bellota Fermín ‘Hey, you’re here! So start eating…’ Hand-carved, dry-cured ham from the Pan de cristal con tomate legendary free-range, acorn-fed, Toasted slices of uniquely crispy and ibérico pigs of Spain 35 per oz ethereal bread brushed with Jamón ibérico Fermín fresh tomato 12.5 Dry-cured ham from the legendary Anchoas españolas black-footed ibérico pigs of Spain 18 Don Bocarte Spanish anchovies 8.5 Jamón serrano Fermín Pasamontes Manchego 18-month salt-cured serrano ham 12 (D.O. Manchego, La Mancha) A sweet Lomo ibérico de bellota Fermín and tangy sheep’s milk cheese 6 Smoke-cured acorn-fed pork loin 14 Piquillos Julian de Tolosa Chorizo ibérico de bellota Fermín Confit of piquillo peppers with A dry-cured chorizo made with ibérico lardo 6.5 ibérico meat 12 Salchichon ibérico de bellota Fermín A dry-cured sausage made with ibérico QUESOS meat 12 Selection of 3 cheeses 28 Selección de embutidos Caña de cabra con higos A selection of jamón ibérico Fermín, jamón (Murcia) A soft, semi-sweet goat’s milk serrano, lomo, salchichon and chorizo cheese paired with raisin walnut bread ibérico de bellota Fermín 30 and fig jam 10 Add jamón ibérico de bellota 15 Idiazábal con membrillo (D.O. Idiazábal, Basque Country and FRITURAS Navarra) A smoked, nutty-flavored sheep’s ‘Frying is overrated… Yeah right!’ milk cheese paired with quince paste 10 Patatas bravas* San Simón con garapiñado de frutos secos A Jaleo favorite with spicy tomato sauce (Galicia) A smoked cow’s milk cheese paired and alioli 11.5 with
[Show full text]
You Be the CHEF! (Serves 4)
Pizza dal Forno a Legna Antipasti e Insalate MARGHERITA SALUMI FATTI IN CASA T oma to sau ce, b asil, oregano & fresh mozzarella 1 6 Sa mp ling , house made salumi & charcuterie, pickles, marinated olives 16 PROSCIUTTO COTTO Add cheese 3 add “bomba” bread 4 Tomato sauce, home made “p ro sciu tto co tto ”, mozzarella Rico tta & organic arugula 18 INSALATA COTOGNE E UOVO Baby kale, Jelich farm quince, sweet balsamic onions SALSICCIA E FUNGHI Tomato sauce, homemade spicy sausage, wild mushrooms & mozzarella 1 8 Crispy egg & guanciale; mustard dressing 1 3 SCHIACCIATA NDUJA E BROCCOLI RABE INSALATA PRIMAVERILE Housemade “nduja” spicy sausage , marinated broccoli rabe & caciocavallo cheese 1 9 Org an ic local baby lettuces, rad ish es, fresh herbs Sunflower seeds, Go rgo nzo la Dolce, red wine vinaigrette 1 0 PIZZA PESTO E CALAMARI Basil pesto sauce, cherry tomatoes, potato, fresh calamari, olives & mozzarella 1 8 TERRINA DI POLIPO Poached and pressed Mediterranean octopus, potato Add Prosciutto 5 Add Farm egg 3 Add Arugula 3 Add Mushrooms 3 Olives, cherry tomato, celery hearts & wild arugula 1 6 Pesce e Carne BURRATA E CORNO DI TORO Fresh burrata cheese, marinated “corno di toro” peppers GUAZZETTO ALLO ZAFFERANO Pan roasted cod, salt spring mussels, fresh bay scallops, whole shrimp Basil oil & carta musica 1 5 Clams & calamari, sa ffron , cherry tomatoes broth with fregola Sard a 2 9 BRUSCHETTA DI CINGHIALE BRANZINO E RISO NERO E ZUCCHINE Hand pulled braised wild boar, onion, Chianti vinegar on grilled ciabatta 1 5 Grille d Mediterranean
[Show full text]
Doppio Zero DOPZER Dinner Dinner Me Small Plates Pasta Red Pizza
Doppio Zero DOPZER Dinner Dinner me Small Plates Pasta Red Pizza Olives Plate 6 Margherita 14 Lasagna 18 Assorted Mediterranean olives Tomato sauce, homemade mozzarella, with herbs and lemon zest Homemade Neapolitan style meat lasagna parmigiano reggiano, basil and E.V.O.O Fried Calamari and Shrimp 13 Deep fried calamari, shrimp, fresh Marechiaro 19 Pulcinella 19 vegetables Homemade squid ink tagliolini, jumbo Light San marzano tomato, eggplant, Cherry tomato, Fior di latte mozzarella, Polipo Alla Griglia 16 scallops, clams, roasted garlic, in light spicy tomato sauce baked ricotta salata on top basil pesto Grilled Mediterranean Octopus, served with arugula, radicchio, with Manfredi 19 La Piccante 19 anchovies dressing San Marzano tomato, fior di latte Flat wide ribbon pasta, with black Croquette 9 truffle cream fried shitaky on top mozzarella, calabrian spicy salami, red onion, basil, baked ricotta salata on top Potato croquette with gruyere Fettuccine Wild Boar 19 cheese, parmesan cheese, leeks, La Carne 19 Homemade fettuccine with braised parsley, served with truffle fondue San marzano tomato, fior di latte wild boar, pecorino sardo cheese Brussels Sprout 10 mozzarella,, spicy spanish chorizo, spicy Bottarga e Clams 20 Italian sausage , basil Fried Brussels sprout, Pancetta, Fresh spaghetti, clams, cured Fish parmigiano regiano, red wine vinegar Jalapeño 19 Roe, roasted garlic, lemon zest, San Marzano Tomato, homemade Polpettine 10 Italian chilies mozzarella, Italian Salami, spicy Italian Neapolitan style meatballs sausage, Leeks,
[Show full text]
Technique of the Quarter: Examining Sauces
TECHNIQUE OF THE QUARTER: EXAMINING SAUCES Sauces are often considered one of the greatest tests of a chef’s skill. The successful pairing of a sauce with a food demonstrates technical expertise, an understanding of the food, and the ability to judge and evaluate a dish’s flavors, textures, and colors. THE PURPOSE OF SAUCES Most sauces have more than one function in a dish. A sauce that adds a counterpoint flavor, for example, may also introduce textural and visual appeal. Sauces generally serve one or more of the following purposes. Introduce Complementary or Contrasting Flavors Sauces add flavor to a dish. That flavor can be similar to the flavor of the food you are serving it with. For instance, you might choose a velouté made with chicken stock to serve with a chicken breast dish and one made with shellfish stock to serve with a shrimp dish. Choosing a sauce with a similar base flavor tends to complement and intensify the flavor of the main item. On the other hand, you can choose a sauce that adds a contrasting flavor. A good example would be a red wine sauce that introduces some bright and acidic flavors to a dish that features beef. The contrast between rich, savory beef flavors and the sharp taste of the wine makes the beef stand out. Add Moisture A sauce can add moisture to naturally lean foods such as poultry, fish. A sauce can also compensate for the drying effect of certain cooking techniques, especially broiling, grilling, sautéing, and roasting. Grilled foods may be served with a warm butter emulsion sauce like béarnaise or with compound butter.
[Show full text]
Molto-Trattoria-Dinner-Menu.Pdf
Salads Caesar Salad: romaine hearts tossed with Garden Salad: mixed greens with tomatoes, Caesar dressing, shaved Parmigiano & croutons 12 cucumbers, carrots and ricotta salata 12 Rucola Salad: arugula salad, shaved Parmigiano Gustosa Salad: mixed greens, caramellized pecans, cheese & chopped tomatoes. 12 strawberries & crumbled Gorgonzola cheese. 13 Antipasti Frittura Mista: fried shrimp, calamari and jumbo shrimp Parmigiana di Melanzane: lightly breaded eggplants served with homemade marinara sauce 15 layered with mozzarella, tomato sauce & Parmigiano 16 Burrata: fresh burrata, arugula and tomatoes 16 Cozze: mussels sautéed in a garlic, white wine, Caprese: homemade Fiordilatte mozzarella parsley, crushed red pepper with local tomatoes & fresh basil 14 & fresh tomato sauce, served with toasted bread 16 Bruschetta: four slices of homemade bread Vongole: clams sauteed in garlic, white wine, with tomato, garlic and fresh basil 8 parsley, crushed red pepper served with toasted bread 16 Focaccia Stella: tomatoes, arugula, Parmigiano, Bufala Mozzarella: with Prosciutto di Parma 19 Kalamata olives & fresh mozzarella (serves 2) 22 Homemade Meatballs: served with marinara sauce 14 Imported Cured Meats & Cheeses Sm: 16 Lg: 26 Soup: homemade soup of the day 10 Primi Piatti Homemade Ravioli of The Day Ask your server Spaghetti Carbonara: imported Italian spaghetti with pancetta, eggs, black pepper & Pecorino Romano 22 Tagliatelle Bolognese: homemade pasta Pizza with Bolognese sauce 24 Queen Margherita: tomato sauce, mozzarella, Lasagna: fresh homemade
[Show full text]
Al Dente Spaghetti, a Fresh Tomato Sauce and Shrimp Sautéed in a Lemon Garlic Basil Oil and Baked with Plenty of Mozzarella
40 Al dente spaghetti, a fresh tomato sauce and shrimp sautéed in a lemon garlic 20 basil oil and baked with plenty of mozzarella and Parmesan. It’s comfort food 1 Whisk taken up a notch. EQUIPMENT If you ordered the Carb Conscious version, we sent you zucchini and squash “noodles” instead Large Saucepan of pasta, reducing the carbs per serving to 29g. Skip boiling water in step 1 and skip step 2 Large Skillet completely. Use the uncooked zucchini and squash noodles in place of the cooked pasta in Casserole Dish step 3. We love this dish as a basked pasta, but if you’re in a hurry, skip the baking and have it on the FROM YOUR PANTRY table in just 20 minutes. Olive Oil Salt & Pepper Shrimp is a good source of selenium, omega-3 fatty acids, vitamin B12 and astaxanthin, a natural and powerful antioxidant. 6 MEEZ CONTAINERS Spaghetti Yellow Peppers Tomato Herb Sauce Lemon Garlic Basil Oil Health snapshot per serving – 575 Calories, 15g Fat, 47g Protein, 66g Carbs, 11 Freestyle Points. Shrimp Have questions? The dinner hotline is standing by from 5 to 8 pm at 773.916.6339. Italian Cheese INGREDIENTS: Shrimp, Spaghetti, Tomato, Bell Peppers, Red Onions, Mozzarella, Parmesan, Monterey Jack, Basil, Garlic, Thyme, Oregano, Mayonnaise, Lemon. 1. Getting Organized Use enough Put a large saucepan of water on to boil over high heat. Preheat oven to 400 degrees and water to spray or lightly brush a casserole dish with oil. cover the While the water is coming to a boil, pat dry the Shrimp, and generously salt and pepper.
[Show full text]
Crude Fat Determination in Tomato Sauce According to the Randall Method
APPLICATION NOTE F&F-S-006-2016/A1 Crude Fat Determination in Tomato Sauce according to the Randall method Reference: AOAC Official Method 920.172 Tested with VELP Scientifica SER 158/6 Solvent AutoExtractor (Code S303A0380) Copyright © 2016 VELP Scientifica. All rights reserved. No part of this publication may be reproduced or transmitted in any form or for any purpose without the express permission of VELP. VELP Scientifica, Italy Tel: +39 039 628 811 Fax: +39 039 628 8120 www.velp.com CRUDE FAT DETERMINATION IN TOMATO SAUCE RANDALL METHOD Introduction Tomato sauce refers to any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes. Generally this sauce have a very low quantity of fat, for sauces produced industrially is around 2-5%. Fat Determination in Tomato Sauce Hot solvent extraction process with SER 158 Series can be summed up in 5 steps, for a fully unattended operation:: STEP 1 STEP 2 STEP 3 STEP 4 STEP 5 IMMERSION REMOVING WASHING RECOVERY COOLING During IMMERSION the sample is immersed in boiling solvent. Then the REMOVING step automatically lowers the level of the solvent to below the extraction thimble. During WASHING the condensed solvent flows over the sample and through the thimble to complete the extraction process. The fourth step involves solvent RECOVERY. Approximately 90% of the solvent used is collected in the internal recovery tank.
[Show full text]
Eggplant & Rigatoni Pasta Puttanesca
Eggplant & Rigatoni Pasta Puttanesca with Capers, Cherry Tomatoes & Cucumber Salad Pasta “alla puttanesca” is an Italian favorite that starts with a distinctive tomato sauce, composed of deliciously piquant ingredients like capers, garlic and other zesty aromatics. For this summery puttanesca, we’re adding hearty eggplant—the mild vegetable eagerly soaks up the lively flavors of our sauce alongside rigatoni pasta. And for a refreshing complement, we’re making an elegant salad with cucumber and vinegar-marinated shallot. Blue Apron Wine Pairings Rocca dei Rettori Aglianico, 2014 Mustard Field Zinfandel, 2014 Ingredients 1 Pound Rigatoni Pasta 4 Cloves Garlic 2 Kirby Cucumbers 1 Eggplant ½ Pound Cherry Tomatoes 1 Bunch Parsley Knick Knacks 2 Tablespoons Red Wine Vinegar 1 Shallot 1 Tablespoon Capers 1 Teaspoon Dried Oregano ⅓ Cup Grated Parmesan Cheese Makes: 4 servings | Calories: about 580 per serving Prep Time: 15 minutes | Cook Time: 20–30 minutes For cooking tips & tablet view, visit blueapron.com/recipes/fp321 Recipe #321 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp321 1 2 Prepare the ingredients: Cook the eggplant: Wash and dry the fresh produce. Heat a medium pot of salted In a large pot, heat 2 tablespoons of olive oil on medium-high water to boiling on high. Peel and thinly slice the shallot; place in until hot. Add the eggplant. Cook, stirring occasionally, 4 to 6 a small bowl with the vinegar. Cut off and discard the stem end minutes, or until lightly browned and slightly softened. Season of the eggplant; medium dice the eggplant. Peel and roughly with salt and pepper.
[Show full text]
Selecting, Preparing, and Canning Tomatoes and Tomato Products
Complete Guide to Home Canning Guide 3 Selecting, Preparing, and Canning Tomatoes and Tomato Products 3-2 Guide 3 Selecting, Preparing, and Canning Tomatoes and Tomato Products Table of Contents Section ..................................................................................................................................... Page General .......................................................................................................................................................................... 3-5 Tomato juice ................................................................................................................................................................ 3-5 Tomato and vegetable juice blend ..................................................................................................................... 3-6 3 Tomatoes—crushed ................................................................................................................................................. 3-7 Standard tomato sauce ........................................................................................................................................... 3-8 Products Tomato and Tomatoes Tomatoes—whole or halved (packed in water) ............................................................................................. 3-9 Tomatoes—whole or halved (packed in tomato juice) .............................................................................3-10 Tomatoes—whole or halved (packed raw without added liquid) .........................................................3-11
[Show full text]
Bird's Milk Batc
Europlus Pty Ltd | M: 0402 795 861 | T: 03 9580 0006 | E: [email protected] Code Item Category Item Name MB11201 BREAD Bread 'AmbeRye' Borodino 0.7kg Box of 20 CK5 CAKE Cake 'Charivnitsa' Bird's Milk Batched 1kg CK10 CAKE Cake 'Charivnitsa' Caprice 1kg CK31 CAKE Cake 'Charivnitsa' Creamychic 950gr CK3 CAKE Cake 'Charivnitsa' Truffle 1.1kg CK32 CAKE Cake 'Charivnitsa' Viennese 650gr PRICHEC57 CANNED PRODUCTS Cucumbers 'Almazraa' in Brine Jar 13-17 Large 540gr Box of 12 ULAFARC10 CANNED PRODUCTS Cucumbers 'Ashour' in Brine (Size 96-120) 3kg Box of 6 ULAFARC18 CANNED PRODUCTS Cucumbers 'Baraka' in Brine (Size 30-36) 3kg Box of 6 PRICHEC61 CANNED PRODUCTS Cucumbers 'Gilboa' in Brine Jar (Size 13-17 Mini) 540gr Box of 12 PRICHEC12 CANNED PRODUCTS Cucumbers 'Jerusalem' in Brine (Size 30-36 Large) 3kg Box of 6 KNT0605 CANNED PRODUCTS Cucumbers 'KonexTiva' Dill Pickles Russian Style 670ml Box of 12 ULAFARC13 CANNED PRODUCTS Cucumbers 'Mawassem' in Brine (Size 7-9 Large /20% Ex.Free) 670gr Box of 12 PLC31 CANNED PRODUCTS Cucumbers 'Polan' Dill Pickles with Sweet Pepper 840gr Box of 12 PLC56 CANNED PRODUCTS Cucumbers 'Polan' Dill Spears with Hot Peppers 860gr Box of 12 PLC06 CANNED PRODUCTS Cucumbers 'Polan' in Brine 840gr Box of 12 PLC08 CANNED PRODUCTS Cucumbers 'Polan' in Brine Malosolne 840gr Box of 12 PLCO60 CANNED PRODUCTS Cucumbers 'Polan' Organic Cucumbers Salad 680gr Box of 12 PLCO61 CANNED PRODUCTS Cucumbers 'Polan' Organic Pickles in Brine 680gr Box of 12 PLCO59 CANNED PRODUCTS Cucumbers 'Polan' Organic Whole Gherkins Pickled
[Show full text]
Reprinted with Permission from Pasta by Hand, a Collection of Italy's
Reprinted with permission from Pasta by Hand, A Collection of Italy’s Regional Hand-Shaped Pasta by Jenn Louis. Copyright 2015. Published Chronicle Books, San Francisco, CA. All rights reserved. Pinci with Tomato Sauce Serves 6 This rustic pasta is always handmade, and it is traditionally almost the thickness of a pencil. The density of the noodle and the bite in its texture qualify pinci for the dumpling category. The exact length and thickness of pinci will vary, depending on village traditions or a family’s preference. In some parts of Tuscany, the “n” is dropped and the pasta is called pici. In Umbria, a similar pasta is called stringozzi, and in Lazio, it is called umbricelli. What I really love about this dumpling is its weight and chew. Pinci have an old-world feel that is unmistakably Italian. 255 g / 1-1/2 cups semolina flour, plus more for dusting 285 g / 1-3/4 cups + 2 Tbsp all-purpose flour 2 tsp salt 255 g / 1 cup + 1 Tbsp warm water, plus more as needed Sauce of your choice (see Tomato Sauce below) In a large bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the semolina flour, all-purpose flour, and salt at medium speed. Add the water and stir with a wooden spoon or mix on medium speed until a cohesive but not sticky dough forms, 1 to 2 minutes. Add more water, 1 Tbsp at a time, and knead with your hands or on medium speed until the dough is smooth and soft without being sticky or dry, about 8 minutes more.
[Show full text]