Friday, February 19, 2016
No, not the name of the blog but an actual Sunday sauce. It's a basic ingredient for many Italian dishes and is named because it takes an entire Sunday afternoon to cook before it's integrated into a satisfying Sunday dinner.
I'm not saying I'm an expert in Italian cooking, far from it, but I've been experimenting with these sauces for awhile and found that even a novice like me can make a sauce from scratch that's better than anything you can buy in a bottle.
You can too.
This is just one of many variations of a Sunday sauce you can make. Once you get rolling with it, you'll find your own way to put your own personal stamp on it.
1/2 white onion, chopped.
3 teaspoons minced garlic
1 tablespoon olive oil
1/4 teaspoon Kosher salt
1 teaspoon black pepper
1 teaspoon oregano
1 tablespoon shredded parmesan
1 can (28oz.) peeled San Marzano tomatoes
In a medium sauce pan (I'm using a 4-quart pan for up to 6 people), heat up the oil on high heat and put in the onions and cook until translucent. Add the sherry and stir up to deglaze the pan.
Empty in the tomatoes. Rinse the sides of the can to clean it for disposal and dump that water in the pan, too. Add the garlic, salt, pepper, and oregano. Bring to a boil for 10 minutes, stir occasionally.
Lower the heat to a low simmer and add the parmesan. Cook, stirring occasionally, for around 3-4 hours. When reduced to a fairly thick consistency, almost a paste, you're done.
Be sure to taste at various points along the way and add ingredients to improve taste if it needs it.
The sauce can be used in a myriad of dishes, especially pasta, and can also be put in jars and frozen for future use.
Copyright 2016 - Darryl Musick
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