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Cloaca
1906
May 2, 2018
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Cloaca
1906
May 4, 2018
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ronCYATomato sauce is the only thing that I ever used the immersion blender for, and I went through about three or four of them, until I "minimalized" my tomato sauce.
Here's how I do it:
In a sauce pan I put olive oil (about 3.2 glug-glugs plus 2.7 swirlies). Then I add garlic (from one to half a dozen cloves, minced, sliced, or crushed, whatever), plus salt and pepper. No herbs or spices. No onions. Never any onions. We're not making ketchup here. Then I core two or six tomatoes. I just put the tomatoes in the pan, whole, cored/stem side down, skin on. When the garlic is just about to get too fried I smash one, and only one, of the tomatoes to release juice and bring the temperature down to 232 degrees (boiling/steaming). At that point I usually put a lid on the pot. The tomatoes will steam/saute themselves down into sauce all by themselves without being cut up, although I can smash them at some point if I want to speed things up. But I don't smash them too much, since I want the skins to remain relatively intact. When the sauce is done, which could be anywhere from a bit chunky to smooth, depending on how long I want to wait, I fish out the tomato skins with chopsticks, use them on bruschetta or just eat them, and then use the sauce on pasta.
I'm not making any other saucy type stuff these days, and a lot of stuff doesn't really work blended, You don't want to blend something with chile peppers in it or cardamon pods or so on, nor anything with tomato skins, which add a funky texture when pulverized.
Here's how I do it:
In a sauce pan I put olive oil (about 3.2 glug-glugs plus 2.7 swirlies). Then I add garlic (from one to half a dozen cloves, minced, sliced, or crushed, whatever), plus salt and pepper. No herbs or spices. No onions. Never any onions. We're not making ketchup here. Then I core two or six tomatoes. I just put the tomatoes in the pan, whole, cored/stem side down, skin on. When the garlic is just about to get too fried I smash one, and only one, of the tomatoes to release juice and bring the temperature down to 232 degrees (boiling/steaming). At that point I usually put a lid on the pot. The tomatoes will steam/saute themselves down into sauce all by themselves without being cut up, although I can smash them at some point if I want to speed things up. But I don't smash them too much, since I want the skins to remain relatively intact. When the sauce is done, which could be anywhere from a bit chunky to smooth, depending on how long I want to wait, I fish out the tomato skins with chopsticks, use them on bruschetta or just eat them, and then use the sauce on pasta.
I'm not making any other saucy type stuff these days, and a lot of stuff doesn't really work blended, You don't want to blend something with chile peppers in it or cardamon pods or so on, nor anything with tomato skins, which add a funky texture when pulverized.
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So I haven't used the thing in quite a while. This reminds me to perhaps chuck it out on the next trash day.