Tomato Sauce
Tomato Sauce
1/2 cup oil (I used sunflower oil)
3 large spoons tomato paste
1 large spoons of harissa (you can add or take away based on your desired level of heat)
1 tsp ground thyme
1 tsp ground rosemary
dash of salt and black pepper
Pour your oil of choice* in to a large pot.
Add in the tomato paste and harissa. Stir with a wooden spoon to "open" everything up.
Let it cook for a few minutes to help mellow the tomato flavor.
Add in thyme, rosemary, salt, and black pepper.
Pour 3 cups of water over everything and let it bubble and boil for 10 minutes or so. (It's a good idea to put a lid on it because it will sputter and splatter. This is why it's good to use a pot bigger than you think you'll need, it helps contain the mess.)
Throughout the cooking stir occasionally to keep from scorching on the bottom.
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This is the starting place for so many different recipes. Once you have the sauce you can add different meats (ground beef, chicken, fish, lamb) to put over pasta. You can use it in lasagna or stuffed peppers. It's like the five essential French sauces, once you master this one you'll be able to construct so many dishes with it.
* I generally don't use olive oil when cooking because the flavor can take over the dish. I either us sunflower or corn oil. You can finish with a splash of olive oil or use it in salads but I prefer not to use it in the initial cooking.
1/2 cup oil (I used sunflower oil)
3 large spoons tomato paste
1 large spoons of harissa (you can add or take away based on your desired level of heat)
1 tsp ground thyme
1 tsp ground rosemary
dash of salt and black pepper
Pour your oil of choice* in to a large pot.
Add in the tomato paste and harissa. Stir with a wooden spoon to "open" everything up.
Let it cook for a few minutes to help mellow the tomato flavor.
Add in thyme, rosemary, salt, and black pepper.
Pour 3 cups of water over everything and let it bubble and boil for 10 minutes or so. (It's a good idea to put a lid on it because it will sputter and splatter. This is why it's good to use a pot bigger than you think you'll need, it helps contain the mess.)
Throughout the cooking stir occasionally to keep from scorching on the bottom.
----------------------------
This is the starting place for so many different recipes. Once you have the sauce you can add different meats (ground beef, chicken, fish, lamb) to put over pasta. You can use it in lasagna or stuffed peppers. It's like the five essential French sauces, once you master this one you'll be able to construct so many dishes with it.
* I generally don't use olive oil when cooking because the flavor can take over the dish. I either us sunflower or corn oil. You can finish with a splash of olive oil or use it in salads but I prefer not to use it in the initial cooking.
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