Coast Cooking

There is more than one way to make a red sauce

By JUILIAN BRUNT

Special to the Sun Herald

Try this red sauce.
Try this red sauce.

This week's blog entries have been going all out on sauces. If you take the time to learn how to make a few of the simples sauces, your powers in the kitchen will grow immensely.

There are many types of tomato sauces, but most of us think only of the tomato sauce we serve with pasta, most often with the addition of pork or beef, but there is a fresh version of tomato sauce that is delicious, especially when made in the summertime, when fresh tomatoes are bursting with flavor. It’s a simple recipe.

Take 3 or 4 pounds of fresh, very ripe tomatoes, cut in half, and squeeze all the juices and seeds out. Place the drained tomatoes in a hotel pan, drizzle with olive oil, and bake at 400 f. for one and a half hours to two hours. Most of the juices should have evaporated, and there should be just a little thick liquid left. Add oil to a large sauté pan and heat to medium, add 4-6 cloves chopped garlic and cook for 1 minute, add a small handful of chopped cilantro, and then the roasted tomatoes. Stir while cooking slowly until the tomatoes have broken down, and you have a thick, chunky sauce.

This sauce is delicious with sautéed, wild-caught Mississippi shrimp.

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