How To Make Tomato Sauce
In an attempt to get you guys into the kitchen, I am going to teach you to make the most basic of dishes, tomato sauce.
It is simple, doesn’t require any special equipment or ingredients, can be used in a variety of dishes, and Italian food will make any girl swoon. Please note, under no circumstances does the Dude Society ever recommend using tomato sauce from a jar.
Before we go any further, I am going to break this down into a very simple process.
Cook onions, add garlic, add tomatoes, simmer for 20 minutes. That’s all there is to it, so don’t be intimidated. Read on for the details behind this very basic method.
There are basically three ways to make sauce; the long, medium and short method. The long method uses fresh tomatoes, while the short method uses tomatoes that have already been pureed and packaged. While I will cover the other two at some point in the future, today I am going to focus on the medium length method which uses canned tomatoes. Canned tomatoes?? Yes, canned. Why? Because canned tomatoes are picked at the peak of the season and sealed in a can so they can be used any time of year and still taste great.
So which kind do you buy? You want to buy whole peeled tomatoes. They come in big 28 oz. cans. If you can find ones labeled as San Marzano tomatoes (that’s the type, not a brand) they are the best. They come from San Marzano, Italy near Mt. Vesuvius and benefit from the volcanic soil. They are the epitome of the Italian tomato. While they can usually be found at Italian specialty stores, they may be tough to find in your area. I order a dozen cans at a time from here. This way you will always have a can on hand and you don’t have to lug them home from the store. If you can’t find San Marzano tomatoes, any other type will do.
For this recipe we are going to use two cans of tomatoes so you can make a big batch of sauce. Whatever you don’t use you will put in a container and freeze. It lasts forever, and can be thawed out in the microwave in a few minutes so you can make a good meal at a moment’s notice. As I have said before, us dudes don’t plan very well, so this is a home run.
To begin, open two cans of tomatoes and set them aside.
Other than tomatoes, you need an onion (I like white, yellow, or sweet onions), four cloves of garlic, and extra virgin olive oil. If you read my article on stocking your pantry, you already have all of this on hand.
Start by chopping the onion(s). While I think Gordon Ramsay is a douche, if you don’t know how to chop an onion, here is a good tutorial
I’m not going to say how many onions you need because I don’t know how big the onions you have are. I will say you need approximately a cup and a half of chopped onions. This is not an exact science, so a little more or a little less is fine. Don’t measure it, learn to eyeball how much you use for this recipe.
Next, mince the four cloves of garlic. Use the flat side of your knife to crush the clove which will allow you to peel the garlic. Then just do the same thing you did with the onion. Make slits down, then across, and chop.
Now it’s time to cook. Assuming you already have the right gear, get out your big 6 quart stock pot and put it on your stove at medium high heat. Leave it there for a few minutes to get nice and hot. Then put some olive oil in. Just enough to coat the bottom of the pan lightly, probably about two tablespoons, but don’t measure it, learn to gauge it by eye. Let it heat up for about 30 seconds and then throw in the onions.
Using a wooden spoon stir the onions around to coat with oil. Throw in a couple of good pinches of salt (like a pinch with your thumb, first and second finger) and a few grinds of pepper. Now lower the heat to medium and let the onions cook until soft and translucent. Stir occasionally.
Once the onions are done, toss in the garlic and stir it around. Let it cook until you can smell the garlic, about 30 seconds to a minute. Don’t let it burn!
Now add the two cans of tomatoes and the juice that they are packed in. I like to squeeze and crush the tomatoes with my hands right into the pot, just be careful to not squirt them all over the kitchen or your clothes. Give it a good stir and let them simmer (that means bubbling lightly, not boiling) for about 20 minutes. Stir occasionally and adjust the heat to keep it from boiling. You can cook it longer if you like, it will become a bit thicker and richer, but either way is good.
Now taste it. It will probably taste bland and flat. So add salt. You made a lot of sauce, so one little dash won’t do it. Add, stir, taste, repeat until the flavor really brightens up and it tastes good.
What you have now is a chunky tomato sauce. If you like it smoother, as I do, invest in a hand blender (I like this one) and put it right into the pot while the sauce is simmering and blend until smooth.
You are now ready to toss this with some cooked pasta and serve. Put the left over sauce in a container and freeze.
Date Night Tip
Want to have your lady over for dinner? Easy. Make a salad and get some bread. Thaw out the sauce in the microwave and boil some pasta. After, you drain the pasta, put it back in the pot over medium heat, pour in some sauce, stir until nice and hot and put on plates. Grate some fresh Parmigiano Reggiano over it (not the Kraft crap in the green can), open a bottle of wine, and you got yourself a nice date night meal.