Simmered tomato sauce
Instructions:
- 6 tablespoons extravirgin olive oil;
- 1 cup finely chopped onion;
- 1⁄4 cup thinly sliced garlic;
- 3⁄4 teaspoon dried oregano;
- 3⁄4 teaspoon dried basil;
- 3⁄4 teaspoon dried marjoram;
- 3 pounds ripe plum tomatoes, peeled, seeded, and coarsely chopped;
- 1⁄4 cup red wine;
- 1⁄2 teaspoon kosher salt;
- 1 teaspoon sugar;
- 1 tablespoon sherry vinegar or balsamic vinegar;
- 1⁄4 cup chopped fresh basil, lightly packed;
- 2 to 3 tablespoons tomato paste, if needed.
- Heat the oil in a large pot over medium heat. Add the onion and garlic and a pinch of salt and cook, stirring often, until the onion is softened and the garlic is golden, about 8 minutes. Do not let the garlic scorch. Add the oregano, basil, and marjoram. Cook, stirring continuously, for 30 seconds. Stir in the tomatoes, wine, and salt. Simmer, stirring occasionally, until the tomatoes are very soft and have started to break down, about 1 hour.
- Puree in a blender (working in batches to not fill the blender more than half full) and return to the pot, or puree the sauce directly in the pot with an immersion blender. Simmer the sauce until it reduces to 4 cups, about 30 minutes.
- Stir in the sugar, vinegar, and basil. Taste the sauce and adjust the seasoning. If the sauce tastes flat, add more salt. If it still tastes flat, add more vinegar because the acidity will perk up the flavors. If the sauce is too acidic, stir in a pinch of baking soda because the alkalinity will balance the acidity. If the sauce is correctly seasoned but still tastes puny, add enough tomato paste to punch up the tomato flavor.
- Cool the sauce to room temperature, then cover and refrigerate for up to 3 days or freeze in airtight containers for up to 3 months. Taste the thawed sauce and adjust the seasoning before serving.
- Tips and Techniques. Always check the seasoning of a dish that’s been frozen. Freezing subdues seasoning, particularly salt. That’s why dishes that were great before they were frozen often taste a little flat when thawed and reheated. Start by adding more salt. If the dish still tastes flat, try adding acidity, such as a splash of vinegar or citrus juice, ideally using an ingredient that is in the dish already.