Thursday, September 16, 2010

Bobby's Flay's Tomato Sauce

Being that it's August and tomatoes are in season this time of year I thought this would be the perfect time to try to make my own sauce. I have to say that I don't regret taking the time to make it.

This is by far the best sauce that I have ever had. The favor in this recipe is out of this world. Another thing that makes this recipe a winner is the fact that it's not watery and becomes a nice think smooth sauce.

I will never go back to using jarred sauce again. Thanks Bobby!

Recipe courtesy Bobby Flay


2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
Salt and freshly ground pepper


Heat olive oil in a medium saucepan over medium heat.

Add onions and garlic and cook until soft.

Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, and bring to a boil.

Season, to taste, with salt and pepper.

Reduce heat and cook until slightly thickened, about 30 minutes.

Remove the bay leaf.

Serve hot over pasta of let cool before storing.

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