This recipe is adapted from Mario Batalis “Molto Italiano” (Ecco, 2005). Data source: Martha Stewart Living, May 1999. Makes 4 cups. Ingredients: 1/4 cup extra-virgin olive oil, 1 Spanish onion, sliced into 1/4-inch pieces, 4 cloves garlic, thinly sliced, 3 tablespoons chopped fresh thyme, 1/2 medium carrot, chopped, 2 cans (28 ounces each) whole tomatoes, coarse salt. Directions: 1. Heat olive oil over medium heat in a 3-quart saucepan. Add onion and garlic; cook until soft and light golden brown, 8 to 10 minutes. Add thyme and carrot; cook until carrot is soft, about 5 minutes. 2. Add tomato juice; stir frequently, bring to a boil. Reduce heat; simmer until sauce is thick, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for up to 6 months.
(Comment in Chinese) 这个番茄酱的配方看起来很不错,而且还是改编自Mario Batali的“Molto Italiano”,应该很正宗。我会试着做一下,看看味道如何。谢谢分享这个配方!
Ayden
27.04.2023 @ 01:58
This recipe is adapted from Mario Batalis “Molto Italiano” (Ecco, 2005). Data source: Martha Stewart Living, May 1999. Makes 4 cups. Ingredients: 1/4 cup extra-virgin olive oil, 1 Spanish onion, sliced into 1/4-inch pieces, 4 cloves garlic, thinly sliced, 3 tablespoons chopped fresh thyme, 1/2 medium carrot, chopped, 2 cans (28 ounces each) whole tomatoes, coarse salt. Directions: 1. Heat olive oil over medium heat in a 3-quart saucepan. Add onion and garlic; cook until soft and light golden brown, 8 to 10 minutes. Add thyme and carrot; cook until carrot is soft, about 5 minutes. 2. Add tomato juice; stir frequently, bring to a boil. Reduce heat; simmer until sauce is thick, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for up to 6 months.
(Comment in Chinese) 这个番茄酱的配方看起来很不错,而且还是改编自Mario Batali的“Molto Italiano”,应该很正宗。我会试着做一下,看看味道如何。谢谢分享这个配方!