Step-by-Step Guide to Prepare Any-night-of-the-week Multi-purpose Tomato Sauce

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We hope you got insight from reading it, now let's go back to multi-purpose tomato sauce recipe. To cook multi-purpose tomato sauce you need 8 ingredients and 19 steps. Here is how you do it.

The ingredients needed to make Multi-purpose Tomato Sauce :

• You need 4 can of Canned diced tomatoes.
• Provide 1 of bulk Garlic (chopped).
• Provide 50 ml of Extra virgin olive oil.
• Prepare 320 grams of Caramelized Onions(or use store-bought).
• Prepare 3 of Soup stock cubes.
• You need 1 1/2 of ~ 2 tablespoons Honey.
• Provide 1 of Salt and pepper.
• Take 1 of Dried herbs.

Steps to make Multi-purpose Tomato Sauce :

• Make"Caramelized Onions". It's a method of making caramelized onions that takes less time than the conventional way. https://cookpad.com/us/recipes/143607-oil-free-easy-and-timesaving-caramelized-onions
• Put the extra virgin olive oil and garlic in a cold frying pan. Be sure to only use low heat, and slowly transfer the fragrance of the garlic to the oil.
• When the garlic turns a light beige color and starts become aromatic, turn the heat off.
• Add the canned tomatoes, soup stock cubes and the caramelized onions from Step 1 to the Step 3 pan and mix well. Turn the heat up to medium-high.
• Bring to a boil while mashing the tomatoes with a ladle. Turn the heat down to a bit higher than the lowest heat setting.
• The sauce should be just bubbling gently in Step 5. Simmer for 1 to 1.5 hours while stirring occasionally.
• This is how the sauce looks after 30 minutes. It has thickened slightly, and the level is about 1 cm lower than at the start. The sauce is delicious at this stage too, but be patient and keep simmering for another 30 to 60 minutes.
• If it looks like the liquid is reducing too much and may burn, add a little water and keep simmering.
• This is how it looks after 90 minutes have passed. This depends on the heat level, but if it has reduced to 2/3rds to a bit more than 1/2 the original volume, it's good.
• The watery sauce has turned very thick and rich.
• If you have the patience, add some water and keep simmering the sauce. The more you simmer, the better the sauce will taste.
• Add honey and dried herbs to the sauce and mix well. Taste, and add salt and pepper if needed.
• Voila, a garlic-scented, delicious, and proper tomato sauce This tastes much better the day after it's made!
• I always make 2 to 4 times this amount of sauce in a deep pot, and freeze it in batches in zip bags. It really comes in handy.
• To make tomato sauce pasta: Put garlic and extra virgin olive oil in a cold frying pan; cook over low heat to bring out the fragrance of the garlic.
• When it smells nice and the garlic has just barely started to color, add bacon or whatever else you want to put in, and cook through.
• To make this an arrabbiata sauce: Put some sliced red chili pepper in the frying pan at Step 15 with the garlic, and cook over low heat.
• Bring 3 liters of water and 2 tablespoons of salt (1% salt water) to a boil and boil the pasta until al dente. The saltiness of the cooking water will determine the taste of the pasta dish.
• Add some tomato sauce to the frying pan from Step 16 or 17, along with a scant ladleful of the pasta cooking water per person. Add the cooked pasta, toss together over low heat (a bit higher than the lowest setting) and serve.

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