The Yummy Side of Life…


Classic Tomato and Basil Sauce
August 9, 2009, 6:06 pm
Filed under: Dinner, Vegetables | Tags: , , ,
Oooo... Pretty! Wonder what's in there!

Oooo... Pretty! Wonder what's in there!

Mmmm… I’ve been looking for a relatively easy tomato sauce to use when P makes spaghetti. We have, up until now, been using whatever jarred sauce strikes our fancy. But we always make meatsauce, so I was looking for a recipe that would be good with some ground beef mixed in. At work, I forgot that we had some Le Creuset pamphlets with recipes on them. And of course, they have one for Classic Tomato and Basil Sauce. It’s to be made in their 3.5 quart round oven, but quite honestly after making it, I’m not sure how it even fits in the 3.5 quart. I used my 5.5 quart and the sauce filled more than half of the pot.

I inherited quite a bit of Le Creuset’s original Flame pots and pans from my grandma. According to my mom, that is what my grandpa gave her for special occasions instead of jewelry. Well–thank you, Grandpa 🙂 I’ll have you know it’s being put to good use on occasion, and I will say this tomato sauce was a perfect occasion to break out the inherited dutch oven.

Bubbling away...

Bubbling away...

Classic Tomato and Basil Sauce from Le Creuset (my revisions in red)

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped finely
  • 2 celery stalks, chopped finely (I used three)
  • 1 carrot, grated coarsely (I only have a fine grater)
  • 2 large garlic cloves, crushed (I used three)
  • 2 pounds canned plum tomatoes, chopped with their juices (I just used two large cans and ended up spilling some… It probably evened out to 2 pounds)
  • A large handful of fresh basil leaves
  • Salt and freshly ground black pepper
  • A pat of butter, to finish
  1. Heat the oil in the Round Oven over a medium heat on the stovetop. Add the onion, celery, and carrot and cook very gently for 4 to 5 minutes without letting the ingredients brown. Add the garlic and fry for 1 minute longer (forgot to do this, so I just added it in when I added the tomatoes).
  2. Add the tomatoes, roughly torn basil leaves, and plenty of seasoning. Cover and simmer, stirring occasionally, for 30 to 40 minutes until the vegetables are tender.
  3. Uncover the pan, increase the heat, and boil gently for 5 to 10 minutes to thicken.
  4. Use the sauce as it is in the “chunky” consistency, or purée in a food processor (I puréed half of it and then added it back to the other chunkier half). Whichever texture you choose, stire the butter into the sauce just before serving: it rounds off the flavors and makes the sauce smoother.
Yum!

Yum!

I did not add the butter yet. I’m planning using half of this tomorrow night (it’s my late night and therefore, P’s turn to start dinner) and freezing the other half for future use. I’ll just add the butter when reheating the sauce. I think it’ll be fine. We taste tested the sauce earlier and I must say–the freshness is sooo goood and would beat a jarred sauce any day. Yeah, I’m converted 🙂

Okay, I might just be showing off my beautiful countertops :-p

Okay, I might just be showing off my beautiful countertops :-p

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