Super tomato sauce four ways

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by Chef Wade Moises, PastaBAR

azfamily.com

Posted on May 20, 2010 at 7:00 AM

Updated Thursday, May 20 at 8:45 AM

Ingredients
1lb. tomatoes
5 cloves garlic
12 basil leaves
Salt and pepper to taste
¼ cup extra virgin olive oil

Additions:
Anchovies  1-5 fillets
Hot peppers as you like
Onions as you like
Oregano as you like

Method 1: Roast
Pre heat oven to 350 degrees
Cut tomatoes into 1” chunks.
Smash garlic cloves
Toss tomatoes with garlic, whole basil leaves and olive oil in a mixing bowl.
Season with salt and pepper
Pour tomatoes basil and garlic into a large baking dish or sheet tray.
Roast tomatoes for 25-45 minutes until lightly browned.
Let tomatoes cool slightly and then place in blender and pulse.

Method 2: Grilled
Pre heat BBQ Grill (Mesquite charcoal or wood are always best!)
Cut tomatoes in half and season well with salt and pepper, drizzle with olive oil and let sit for about 10 minutes.
Chop garlic and place in mixing bowl with basil leaves and olive oil, season with salt and pepper.
Place tomatoes on grill, cut side down, and cook for 5-10 minutes until slightly softened and caramelized.
Use a spatula to gently turn tomatoes onto their skin side and grill for addition al 3-5 minutes to caramelize.
Place grilled tomatoes in the mixing bowl with garlic and basil, toss well and mash with hands or place in blender and puree.

Method 3: Raw puree
Cut tomatoes in chunks.
Place tomatoes, garlic, basil and olive oil in a blender, season with salt and pepper.
Puree.

Method 4: Classic Concasse
Bring a gallon of water to a rolling boil and ad salt so that the water tastes like the sea.  Fill a large bowl with ice and fill with cold water
Using a sharp paring knife core tomatoes and inscribe a small x on the bottom of the tomatoes.
Place the tomatoes into the boiling water and allow to cook for 30 seconds.
Remove the tomatoes from the boiling water and place immediately into the ice water.
Let the tomatoes sit in the ice water until chilled through.
Use a paring knife to gently remove the skin of the tomatoes.
Cut the tomatoes in half through their equators.
Squeeze out the seeds and excess water from each tomato half.
Dice the tomatoes into 1/2” chunks and place in mixing bowl.
Mince the garlic and chop the basil and add to the bowl along with the olive oil.
Taste the tomatoes and season to taste with salt and pepper

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