The following tomato sauce recipe is an adaptation from the Goerl Family Menu, a delightful and witty ongoing food adventure, an exploration in the meaning and method of taste. Eat this dish knowing that those who made it before you cared about what they were doing and, at every step of the journey, sought to achieve a truly delightful experience.
- 3 to 4 cloves of garlic, pressed
- 1 x 6 oz can tomato paste
- 2 x 28 oz can whole peeled tomatoes, peeled, destemmed and pureed
- 1 x large white onion, diced
- 3 x tablespoon olive oil
- s and p with command
- Do not burn the onions
- Do not burn the garlic
- Do not burn the olive oil
- Simmer ingredients no less than 8 hours
- Add olive oil into a large pot and set heat to medium. Do not burn the olive oil.
- Add onions to the olive oil and set the temperature to simmer.
- Stir until the onions reaches a golden orange-brown color. I suggest repeatedly stirring the onions until they reach an appetizing color, that is, if you’re worried about burning the onions. Do not burn the onions.
- Press garlic and, half way though cooking the onions, say when the onions reach an early level of caramelization, add them to the onions.
- Stir the mixture until the onions reach the right color and the garlic appears relaxed. Do no burn the garlic.
- Create a well among the garlic and onions and add the tomato paste. Stir the tomato paste around the center of the pan, bringing it up to temperature, and then slowly mix in the onions and garlic. (Tomato paste instructions come in part from Gordon Ramsay’s Bolognaise recipe on Cookalong Live).
- Add pureed tomatoes and an equal amount of water. Turn heat up to high.
- As soon as the mixture begins to boil, set heat to simmer.
- Stir occasionally and add water as necessary over the next eight hours.
- Add salt and pepper with command after the first reduction.
- Serve over pasta and enjoy!