Here are 12 tips to help you make the best fresh tomato sauce ever!
Follow for part 2 as we turn this is the most delicious seafood pasta! (More tips on how to pan sear seafood as well)
Tip 1: choose a sweet variety of tomato (eg. San Marzano, Roma, cherry tomato)
Tip 2: Build a flavourful base for your tomato sauce by caramelising onions and garlic first
Tip 3: When caramelising onions, add diced onions into cold oil so that they come up to temperature together and cook thoroughly and caramelise evenly without burning the surface.
Tip 4: Salt your onions, this will draw out the water, allowing it to caramelise faster
Tip 5: Add garlic after onions start caramelising. Garlic cooks faster and burns a lot faster than onions and will become bitter if burnt, so you don’t want that.
Tip 6: Use low heat, stir constantly, and have patience! This does take time, but it will build deep rich sweet natural flavours for your sauce and is totally worth it.
Tip 7: Add in your sliced tomatoes, salt, and saute until they’ve softened to release their flavours
Tip 8: Add about 1/3 bottle of a dry white wine eg. Sauvignon blanc, pinot Grigio. Cover and cook over low heat for 10-15 minutes, stirring constantly.
Ingredients:
This sauce is enough for approx 3-4 servings.
1.5 lbs mini san Marzano/roma/cherry tomatos
1 onion diced
1 bulb garlic diced
4 tbsp olive oil
Salt
250 ml dry white wine