Fresh tomato sauce is another way to create a new taste for
an old creation. Today, tomato sauce is served with a variety of dishes and not
just Italian food. Tomato sauce partners well with vegetables, various cheeses,
breads, and proteins. Tomato sauce is one of the mother sauces in cooking and
has multiple variations to experiment with in the kitchen. This delicious sauce
is robust and full of flavor, and one would never guess it only takes 25 to 30
minutes to make and the end result is scrumptious.
Here is a simple recipe to follow when a quick tomato sauce
is needed.
Ingredients
5 large ripe tomatoes (for a stronger taste, use the equivalent
volume in Roma tomatoes)
2 to 3 cloves garlic, minced
2 tablespoons olive oil or canola oil
½ cup Parmesan cheese, grated or shaved
¼ cup fresh parsley, finely chopped
Salt and pepper to taste
*A bowl of ice water is needed to blanch the tomatoes
Directions
Blanch the tomatoes by taking a paring knife and slice an X
on the top. This is called scoring a tomato. After the tomatoes are scored
place them in boiling water for 30 seconds to a minute. *Immediately take them
out and plunge them into a bowl of ice water. This will make the skin separate from
the flesh of the tomato. Peel off the skin, dice the tomatoes, keeping the
juice and discarding the seeds; set aside in a bowl.
Heat the oil in a large sauté pan until hot, medium-heat. Make
sure the oil is not too hot or it will burn your garlic and make them bitter.
Add the garlic to the pan and stir until slightly brown and the garlic have began
to permeate a garlic flavor.
Add the tomatoes with juice and mix into the garlic, this
will marry the flavors.
Add the parsley, and stir in lightly.
Spill the mix onto a warmed serving dish, season with salt
and pepper to desired taste, and sprinkle the top with Parmesan.
Serve this sauce over pasta, rice, proteins, beans, or
whatever one wishes to eat.
