Sunday, January 25, 2009
Not to be narcisisstic, but my red sauce is pretty good. My dad was the cook growing up. He is a pretty good cook, I vividly remember homemade pizza, german pancakes, quesadillas, homemade NY-style pretzels. But I hated his spaghetti sauce. The solids would sit on top of the noodles, and a puddle of red liquid would seep out onto the plate. So when I started cooking my main goal was to make good, thick red sauce. Secret ingredients change, but the fundamental technique is pretty sound.
First off, you need a s^&%load of tomatoes. Good organic tomatoes. Heirlooms and/or Romas. Strike up a relationship with your farmer at the farmer's market. Overripe/ugly/blemished tomatoes are what you want; they will be free or at least cheaper, which is key, cause we're talking reducing 40 lbs of tomatoes to 4 quarts of sauce. Seriously. Quantities are purposefully vague, adjust to taste, y'know.