Saturday, January 12, 2008


I love this tomato sauce! It's great on pizza but could also be used on pasta of any sort. It's quick, easy and delicious with wonderful flavor and texture.

Wolfgang Puck's Favorite Tomato Sauce, Adapted
2 Tbsp. extra-virgin olive oil (I use Carapelli first-cold pressed)
1 small onion, chopped (about 3/4 cup)
1 Tbsp. finely chopped garlic
1/4 cup tomato paste
2 lbs. Roma tomatoes, peeled, seeded, diced (I used 10 oz. from a can of crushed tomatoes,
and added 6 skinned, seeded and chopped roasted plum tomatoes)
2 cups chicken broth
1/4 cup fresh basil, chopped (I used 1 Tbsp. crushed dried basil)
Sea Salt and black pepper to taste -- use sparingly and taste first

DIRECTIONS: In 2-quart heavy saucepan, heat the oil over medium heat. Saute the onions till soft, about 5 minutes, lowering heat if necessary to keep from burning the onions. Add the garlic and cook another minute. (Garlic burns very easily so watch it.) Add the tomato paste and tomatoes; stir and cook for about 3 minutes. Add chicken broth , basil salt and pepper and simmer for 30-45 minutes, or till sauce thickens, stirring as needed. When sauce is thickened nicely, taste to adjust seasonings, adding more salt and pepper if needed. Refrigerate or freeze till needed. Yield: about 1 quart.

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