Text 5238, 86 rader
Skriven 2013-09-30 06:23:24 av Dave Drum (1:261/38)
Ärende: Chile 4135
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sputino Tomato Sauce
 Categories: Sauces, Chilies, Vegetables
      Yield: 3 Servings

      1 c  Olive oil
     13    Cloves garlic
     96 oz Or 1 kg can Italian
           - tomatoes
           +=OR=+
      4    (28 oz ea) cans Italian
           - tomatoes
        lg Pinch red pepper flakes
      2 ts Fine sea salt

  Escoffier codified the mother sauces of French cooking. In
  the Italian-American tradition, there is only one: tomato
  sauce. Call it marinara (we do), call it gravy (we don't),
  call it whatever your grandma called it. It's tomato sauce.
  There's almost nothing we won't cook in it or put it on.

  The real deal-what we grew up with and the way we would do
  it if we had our choice (and didn't have so many vegetarian
  friends and customers) would be to make that sauce, then
  simmer up a batch of braciola or meatballs in it, and then
  use the resulting meat-infused product as our "tomato sauce"
  in all its myriad applications. And if you're not catering
  to vegetarians, we advise doing just that: make a triple
  batch of sauce, use it to simmer up braciola or meatballs
  and then use that tomato sauce, fresh or from the freezer,
  whenever tomato sauce is called for in these pages.

  Use good Italian canned tomatoes and high quality olive oil
  when making this sauce, and take your time-there's no
  rushing it. When you're cooking the garlic, you want to
  very, very slowly convert the starches in it to sugars and
  then to caramelize those sugars. Slow and steady. Then get
  the tomatoes in and let them simmer. Not a ton happens over
  the four hours-no epic deepening of color or furious
  reduction-but it cooks as much water out of the tomatoes as
  possible without turning them into tomato paste.

  Combine the olive oil and garlic in a large deep saucepan
  and cook over medium-low heat for about 10 minutes, stirring
  or swirling occasionally, until the garlic is deeply
  colored-striations of deep brown running through golden
  cloves-and fragrant. If the garlic starts to smell acrid or
  sharp or is taking on color quickly, pull the pan off the
  stove and reduce the heat.

  While the garlic is getting golden, deal with the tomatoes:
  Pour them into a bowl and crush them with your hands. We
  like to pull out the firmer stem end from each of the
  tomatoes as we crush them and discard those along with the
  basil leaves that are packed into a can.

  When the garlic is just about done, add the red pepper
  flakes to the oil and cook them for 30 seconds or a minute,
  to infuse their flavor and spice into the oil. Dump in the
  tomatoes, add the salt, and stir well. Turn the heat up to
  medium, get the sauce simmering at a gentle pace, not
  aggressively, and simmer for 4 hours. Stir it from time to
  time. Mother it a little bit.

  Check the sauce for salt at the end. The sauce can be cooked
  with meat at this point, or stored, covered, in the fridge
  for at least 4 days or frozen for up to a few months.

  By Frank Falcinelli, Frank Castronovo, Peter Meehan; The
  Frankies Spuntino Kitchen Companion & Cooking Manual

  Epicurious | July 2010

  Yield: Makes 3 quarts

  MM Format by Dave Drum - 10 August 2010

  Uncle Dirty Dave's Archives

MMMMM

... RUM, n. Generically, fiery liquors that produce madness in total abstainers

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