diff options
Diffstat (limited to 'users/grfn/web/recipes/tomato-sauce.org')
| -rw-r--r-- | users/grfn/web/recipes/tomato-sauce.org | 102 |
1 files changed, 0 insertions, 102 deletions
diff --git a/users/grfn/web/recipes/tomato-sauce.org b/users/grfn/web/recipes/tomato-sauce.org deleted file mode 100644 index dec7468ac2..0000000000 --- a/users/grfn/web/recipes/tomato-sauce.org +++ /dev/null @@ -1,102 +0,0 @@ -#+TITLE: Tomato Sauce -#+OPTIONS: toc:nil num:nil -#+HTML_HEAD: <link rel="stylesheet" href="../main.css"> - -This is a general, all-purpose framework for turning some form of tomatoes into -some form of sauce. You can use fresh tomatoes or canned (the latter are really -quite surprisingly good sometimes), and include or omit garlic, basil, or other -add-ins. The only real non-negotiable ingredients are tomatoes (duh), onion, and -some kind of fat (I prefer butter). - -* Sauce - -1. *Prep*. If starting with canned tomatoes, skip this step. if starting with - whole tomatoes (which you should really only ever do if you grew them - yourself or got them fresh at a farmers market, grocery store tomatoes are - kinda sad), first, peel the tomatoes. The easiest way to do this is to score - them with an X pattern cut as shallow as possible while still breaking the - skin, trying to cover the whole surface area of the tomato, blanch them - briefly in boiling water, then dunk into an ice bath. After this, the skins - will slip right off. After peeling, cut out the stem, core, and any green or - brown bits, and go to the next step - -2. *Base layer*. Couple of variables here, though a perfectly good (in fact, my - usual go-to) tomato sauce can also skip this entire step: - - If you want meat with your sauce (pancetta/guanciale/bacon for an - amatriciana, ground beef or pork for a bolognese) you'll start out by - sautéing that in some sort of fat (probably olive oil), less fat for meat - with a lot of fat already in it, to brown and render out fat from the meat - - If you want onion in the final sauce, you'll chop them finely and sauté - them with whatever fat you've got (either from the meat, or olive oil or - butter if you're not making a meat sauce). Remember to always add a *bit* - of salt when sautéing onion like this, not for flavor but to draw out the - moisture. If you just want onion flavor but not bits of onion in the final - sauce, it's added whole later (so ignore this bullet point). - - If you feel like it (sometimes I do, usually I don't) you can also mince - garlic here and sauté that in with everything else. Add a little after the - onion, as garlic cooks faster than onion, unless you want something - roastier (usually you don't for tomato sauce) - - The traditional (so I'm told) thing to do with amatriciana, but also nice - with all variations, is to add in a little crushed red pepper with the - fat to flavor it slightly, but do this late so it doesn't burn - - If you have tomato paste on hand and feel like using it, it's also nice to - fry that in the oil for a little bit - usually I'd do that around the same - time as the garlic - - If you're making tomato *paste* from your sauce, skip all of this - paste is - an ingredient, not a sauce on its own, so imo should be as neutral as - possible (i.e. just tomato). - -3. *Tomato layer*. Not a whole lot to do here, just add all of your tomatoes - - either your peeled and de-cored tomatoes from step 1 if you're using whole - tomatoes, or an entire can of whole, peeled san marzano tomatoes, including - the juice in the can - to a pot over medium-high heat. If you need more fat - or if you skipped step 2, this is where you'd add it - a classic and my - personal favorite is like 2/3rds to 3/4ths of a stick of butter, but you can - also go with olive oil. If you skipped the onion in step 2, add that here - too - usually that'd just be a fist-sized amount of onion or so peeled but - left with the stem on so you can fish it out from your final sauce later (and - snack on it!). Also salt here, again not to taste but primarily to draw out - moisture from the various ingredients. - -4. You can cook that for a wide variety of times, especially depending on how - hot you make your stove - there ends up being *lot* of liquid in there, so - you can go (in my experience) a reasonable amount hotter than you expect - without burning the sauce, though obviously your mileage may vary. The main - thing you're looking for is the whole chunks of tomato to break down, and the - whole sauce to get a texture that looks like it'll end up sticking to pasta - nicely. In all versions of this, stir pretty regularly with a wooden spoon, - and use the spoon to crush the big chunks of tomato occasionally. - -5. *Final layer*. Usually I don't do anything here - but if you feel - like it, usually right as you take stuff off the heat is where you'd add - basil, if you're using it. You can also add sugar to balance out too much - acidity from an especially acidic tomato here - I'm not going to tell anyone. - Also salt, but make sure to account for the extra salt you're gonna get from - the pasta water (see step 6) - -6. *Pasta*. You know how to cook pasta, I'm not going to tell you that. But, - like, salt your water until it tastes too salty, and remember to move the - pasta itself *directly* into the sauce pot from the pasta pot before it's - completely done cooking and without straining, bringing along some of the - pasta water (and a little extra for good measure) then finishing the pasta in - the sauce. You know, the thing you do for pasta. Remember the pasta water - will have salt in it, so adjust for that when salting the sauce overall (I - have made this mistake and ended up with too-salty pasta sauce). - -* Paste - -Start with the above recipe for tomato sauce, noting especially that (in my -opinion) you should skip step 2 entirely. Keep cooking the sauce until it's -*too* thick for pasta sauce (but don't burn it!), then spread it out across some -sort of lined sheet pan (like a silpat, if you've got one) and bake in the oven -at like 250-300 degrees for a *hell* of a long time - I've seen this take like -10 hours, for an especially juicy batch of tomatoes, but obviously keep a close -eye on it because it *definitely will burn* eventually. You're looking for the -end result to be the texture of tomato paste, because that's what the recipe is -for. Especially if you're using garden-grown or otherwise fresh tomatoes, -you'll notice quite a few seeds in the final product - don't worry too much -about those, they've never bothered me. Once everything's done and cooled down, -store in a jar in a fridge, topped with olive oil to seal things off and prevent -oxidation. Use in all your future endeavors, including the tomato sauce recipe -above itself. Tomato sauce is a beautiful oroborous. |