Apologies about the link —- this is the corrected version.
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I am super super excited about this recipe. It’s complicated (a little bit!) but it looked so brilliant. I saw a version of this on a cooking channel and I got up from my chair, headed to my bar, collected the vodka, (yup! It has Vodka!!) and all the ingredients and started making it, changing a little bit of the recipe here and there.
After 15 minutes into cooking, the fragrance wafting from the kitchen to the rest of the house drew many of the family members and a few neighbours into our kitchen. I tell you I am on my knees, worshipping this sauce.
It’s a thick sauce. Really thick. It’s not to be had on its own (but you might finish a lot of it while tasting it – I warn you!). You will have to mix it with some stock water, hell even mixing it in the water used to cook pasta lends it an amazing flavour.
Use it as a pizza base, as a base for Bruschetta, in a salad! Just make it, creative ideas will flow in.
I don’t want you to read all these descriptions and explanations. What I want you to do is get hold of all the ingredients and start making it. Let the family members walk in with appreciative sniffs and exclamations. Keep them waiting, and then hit them with a pasta made from this recipe. Lie back and bask in the glory!
PS: There is one very important thing that you have to follow, that’s – the instructions. There will be times while making the recipe you might think I am joking or that I have lost my mind. Have faith. I am very serious when I say what I say, and I am very sane and going to wait for your comments after you have made this recipe. You can advocate my sanity.
Without more blah blah – here is the recipe for Italian Tomato Sauce.
PS _AGAIN__and here is the link to the video —–
A shout out to my school friends who always have my back — hey there girls 🙂
Thanks to Brinda – for helping me with this video.
- 1/3 Cup olive oil
- 2 Tbspn Butter
- 6 garlic pods large whole pcs
- 2 Tubes Italian Tomato Paste I used Ardita Parma Italiana - available in all stores.
- 1 tspn brown sugar
- 1 large onion diced
- 150 gram cherry tomato
- 1/2 tspn Red chilly flakes coarsely ground
- 1 tspn salt
- 1 tspn lemon zest
- 45 ml vodka
- 1/4 tspn cayenne pepper
- 2 tbspn basil minced
- 1 tspn Red Wine Vinegar
- Heat a heavy bottomed non stick pan. Add olive oil and butter. Olive oil should completely cover the bottom of the pan. Let the butter melt
- Add garlic and saute till it's a bit brown. Take out the garlic and keep it aside.
- Add 1 1/2 tubes of tomato paste to the hot oil/ butter mix. DO NOT STIR. I kid you not - DO NOT STIR!! Just see to it that the paste is completely submerged in the oil.
- Cover and cook for 10 minutes in med/ high flame.
- Add Brown sugar, salt and pepper. Once the bubbles subside, add the diced onions and cherry tomatoes.
- Now you can stir and mix. You might see a little blackened sauce when you mix. Don't worry, its normal. Ofcourse the entire bottom shouldnt be burnt. This means your pan wasn't thick enough at the bottom.
- Cook covered till tomatoes get squishy and cooked.
- Add the left over 1/2 tube of tomato paste.
- Add lemon zest and cayenne pepper and mix.
- Add the pre cooked garlic.
- Mix
- Add the vodka and mix.
- Cook covered for 5 minutes. Then add the basil. Cook again for 2 minutes.
- Add the red wine vinegar and taste!!! Voila-- you are done.
Dilute with pasta water or stock and add to pasta.
Liberally coat a salad.
Layer your pizza.
Use in baked dishes.
Use for base of crostini or bruschetta.