Help me with making some recipes

We were taught a very basic tomato sauce that can later be added to or reduced for any sort of application.

If starting with fresh, cut in 1/2 and roast with a bit of salt and olive oil to soften, then run through a mouli mill to remove skin (indigestible) and seeds (bitter).

If starting with canned, buy canned that have no preservatives and no calcium carbonate (chalking flavour at the end). Pass through a mouli mill to remove skins and seeds.

Sweat fine diced shallot or onion in olive oil in a pot, add minced garlic to sweat. I don't use much onion or garlic, just for flavour not for texture. This is tomato sauce, not spaghetti sauce. Add tomato and juice of the tomatoes and a bottle of white wine. There are flavour compounds in tomatoes that are only alcohol soluble. I use an inexpensive fairly flavourless pinot grigio. Add basil leaves and stems.

Simmer and reduce to desired consistency. Adjust salt to taste but remember you may reduce the sauce again if you want to make pizza sauce or whatever.

I then freeze it in 1 litre containers.

 

Coffee cake!






Very 70s. Came out good, but needed a glaze or something on top.

Powdered sugar made it look better, but the glaze is needed for dryness

 

Awesome