Wednesday, August 27, 2014

Do You Call It Sauce or Gravy?!

Do you call it sauce or gravy? Well I think it all depends on who you ask. But whatever you call it, it can make or break your meal. There’s nothing more gross than a watery sauce, a sauce with no flavor, a sauce that’s too acidic … clearly I call it sauce.

We grew tomatoes in our garden this year (only tomatoes) and we have about 30+ sitting in our kitchen waiting for us to do something with them. We've already made tomatoes chopped up with fresh garlic, a little EVOO (extra virgin olive oil), salt and pepper (yum!), tomato/mozzarella and fresh, juicy tomatoes in our salads every night. 

Now it’s sauce time!!!



I start by boiling a pot of water and blanching the tomatoes in the boiling hot water and then transfer them right into an ice bath. This makes it easy to peel the skin off the tomatoes.

Next I'll dice up onions and garlic and sauté them in some EVOO with salt and pepper until they are translucent - do this in a big pot.


Next I’ll add the fresh tomatoes, which I’ll chop up a bit before hand. I may add a large can of crushed tomatoes depending on how much our freshly grown tomatoes yield. Add a bit more salt and pepper and cover on medium/high. 

I love to add fresh basil to my sauce, but I dice it up a bit - add it into the sauce when ready. If you don't have or want to buy fresh basil, feel free to add dried basil or oregano. 

I will also throw either 1 full carrot or a couple small carrots into the pot to take some of the acidity out of the sauce. Once it starts bubbling add about 1tsp. of sugar and lower the heat. 

Simmer for a while with the lid half on and let it thicken up a bit, obviously taste it along the way to see if you need to add any more seasoning (salt, pepper, sugar, etc.). 

Serve it up with some chicken parm, homemade meatballs, pasta or whatever else you like. 

I swear I was Italian in another life - Bon Appétit! 


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