Best, Fast, Easy-Got Some Time red sauce

History

Thoughts

Ingredients

  • 1 cup extra virgin olive oil

    1 head garlic

    2 28 oz cans good tomato

    ½ cup dry white wine.  

    Salt and pepper to taste (I like _______)

    1 small box basil Basil (optional but is it really?)

  1. Heat oil over very low heat in your smallest pan or pot.

  2. You may add extra oil depending on whether you want extra garlic-basil oil.  

  3. You want the oil to cover the garlic.  

  4. You are confiting, slow cooking in oil, the ingredients keep the heat low.

  5. Chop garlic small enough to be submerged in the oil.  Or don’t cut it and add oil to cover.  Save any extra oil because if you throw it out it will haunt you, forever.  

  6. Add remove large and medium leaves and set aside.  Add small leaves and stem to the oil.  

  7. Adjust the heat until very small bubbles are consistently rising from the oil.  The garlic and basil are going to cook for 45-60 minutes.  You need to watch it.  It won’t happen fast but when it turns golden, it is ready.  

  8. As the garlic and basil confits, add the tomatoes and the wine, salt and pepper to a large pot and simmer.   

  9. When the garlic is soft and toasted strain the oil into a graduated measuring cup.  Pour 1 cup of oil into a bowl. 

  10. Add 2 ladles of the tomatoes to the bowl.  Blend with a stick blender.   Don’t over do it.  Combine the oil and the tomatoes but you are not making a smoothie.  You are creating an emulsion.  When it is orange, and there is little to no uncombined oil.  Stop.  

  11. Stir the oil tomato emulsion into the tomatoes and simmer 30 minutes until sauce is once again red and not orange.