My childhood buddy Dean Gold and his wife Kay own an awesome spot in the culinary road...
called Dino, an Italian restaurant/enoteca in Cleveland Park, Washington DC, specializing in local ingredients. Ok just to be clear I think I am the Chef of the world...but when it come to Italian cookery Dean and Kay are the bomb!
I’m not a tomato purist. But there are some that are... You know the type: "I won't eat a tomato off season." but for me I'm all about the pure simple joy of a great tomato and all the wonderful things that you can create with them.
And of course, there’s tomato sauce. Let's be honest great ripe tomatoes are hard to come by at times during the winter. Especially in IOWA where I live!
One of the best way to enjoy tomatoes is the sauce... with three simple ingredients: tomatoes, garlic and olive oil.
I know, not exactly earth shattering. Ok lets shatter a little a little CANED PLUM TOMATOES....ok here me out, they are picked at there peek of flavor, easy to use, economical, available everywhere.Top Chef Fabio Viviani has some secrets about making a great sauce...
1. Slice tomatoes with a very sharp knife to keep in the juices
2. How to refresh overripe tomatoes
3. For sauce, 90% of the time canned is better because it contains more flavor. Use canned variety packed in tomato juice not water.
4. Crush the tomatoes yourself as one of the last steps to maintain deep flavor.
5. Prepare an Italian tomato sauce with olive oil. When the oil starts to turn red in color the sauce is finished cooking.
3 Ingredient Tomato Sauce of LOVE...
INGREDIENTS
6 cloves garlic
5 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
2. How to refresh overripe tomatoes
3. For sauce, 90% of the time canned is better because it contains more flavor. Use canned variety packed in tomato juice not water.
4. Crush the tomatoes yourself as one of the last steps to maintain deep flavor.
5. Prepare an Italian tomato sauce with olive oil. When the oil starts to turn red in color the sauce is finished cooking.
INGREDIENTS
6 cloves garlic
5 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Lets Put it Together...
1. Smash 6 cloves of garlic with the back of a knife. Do not chop or slice
2. Over medium heat, cook garlic in 3 Tbsp. of EVOO until light golden brown, not to brown
3. Add tomatoes and generous pinch of salt and pepper. Do not crush them yet.
4. Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.
5. Add 2 more Tbsp. more of EVOO, turn to higher heat.
6. Crush tomatoes with the back of a wooden spoon. Do not crush them to much.
Cook until the oil turns red. This will tell you the sauce is done!
The sauce can be used with any pasta, fish, vegetables; or topped on crusty bread breads and pizza crusts
1. Smash 6 cloves of garlic with the back of a knife. Do not chop or slice
2. Over medium heat, cook garlic in 3 Tbsp. of EVOO until light golden brown, not to brown
3. Add tomatoes and generous pinch of salt and pepper. Do not crush them yet.
4. Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.
5. Add 2 more Tbsp. more of EVOO, turn to higher heat.
6. Crush tomatoes with the back of a wooden spoon. Do not crush them to much.
Cook until the oil turns red. This will tell you the sauce is done!
The sauce can be used with any pasta, fish, vegetables; or topped on crusty bread breads and pizza crusts
Taste for Life:
Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.
www.happydiabetic.com
