Cooking Classics: Fresh Tomato-Basil Sauce

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Cooking Classics

The Technique

Fresh Tomato-Basil Sauce

Plum tomatoes that have been made into Tomato Concasse may then be used to prepare a rich homemade sauce. When gardens are brimming with fresh produce, it’s imperative not to waste a bit of that seasonal goodness. Fresh Tomato-Basil Sauce is an excellent way to make the most of those prized tomatoes. It’s loaded with vegetables, herbs & just a bit of seasoning making it ideal for a number of your favorite recipes. Learn how to make this classic specialty in your very own kitchen. 

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Fresh Tomato-Basil Sauce 

makes about 6 cups

7 cups Basic Tomato Concasse
2 Tbsp olive oil
1 large sweet onion, diced
5 cloves garlic, pressed
1/2 cup red wine
1 Tbsp sugar
1 1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh parsley

Pulse 5 cups of the Basic Tomato Concasse in the food processor until smooth. Heat the oil over Medium-High heat in a 4-quart sauté pan. Add the onion. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic. Cook until fragrant, about 1 minute. Add the red wine. Cook 5 minutes or until reduced by 2/3. Add all of the tomatoes, the sugar, the salt, the black pepper, the crushed red pepper flakes, the basil & the parsley. Give it a good stir. Bring the mixture to a boil over Medium-High heat, then reduce to Medium & partially cover. Cook 20 minutes, stirring occasionally. Use as directed in specific recipe applications.

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{testing notes}

How To Make Fresh Tomato-Basil Sauce

The secret to a good fresh tomato sauce is to use the right type of fruit for the task like plum tomatoes along with plenty of fresh components such as garlic, onion, fresh basil & parsley. Red wine adds the perfect balance to round out this sauce which may be paired with pasta, pizza dough & more. Once prepared, portion the sauce into smaller containers & freeze up to 1 month, if desired.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Heat the oil over Medium-High heat in a 4-quart sauté pan. Add the onion & cook, stirring occasionally, until softened, about 8 minutes. Add the garlic. 

How-Do-You-Make-Fresh-Tomato-Sauce-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Techniques-Garden-Tomato-Recipes-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 2

Cook until fragrant, about 1 minute. 

How-Do-You-Make-Fresh-Tomato-Sauce-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Techniques-Garden-Tomato-Recipes-Southern-Hostess-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 3

Add the red wine. 

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No. 4

Cook 5 minutes or until reduced by 2/3. 

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No. 5

Add all of the tomatoes, the sugar, the salt, the black pepper, the crushed red pepper flakes, the basil & the parsley. 

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No. 6

Give it a good stir. Bring the mixture to a boil over Medium-High heat, then reduce to Medium & partially cover. 

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No. 7

Cook 20 minutes, stirring occasionally. Use as directed in specific recipe applications.    

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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