Pomodoro Sauce

Pomodoro Sauce
Yield
5 cupscups
Yield
5 cupscups
Pomodoro Sauce
Yield
5 cupscups
Yield
5 cupscups
Ingredients
  • 1/2cup white oniondiced
  • 4cloves of garlicthinly sliced
  • pinch chile flakes
  • 1each medium carrotfinely grated
  • 1/4cup chicken stock
  • 5 cups heirloom tomatoes or canned tomatoeschopped, small dice
  • freshly ground black pepperto taste
  • saltto tast
  • 12leaves fresh basiltorn or chopped
  • 1tablespoons olive oilto finish
Yield:
Instructions
  1. First, gather and prepare your mise en place.
  2. Next, preheat a large fry pan over medium-high heat and then dry sauté the onions until they start to soften and brown slightly. At this point, add the garlic, chili flakes and carrot and let cook for 30 seconds or so. do not burn the garlic!
  3. At this point, add chicken stock to deglaze the pan and let cook for 4 minutes, or until the onions are translucent.
  4. To finish the sauce, add the tomatoes and cook on medium–low heat for 30 minutes — tossing or stirring to be sure they do not stick. Add freshly-ground black pepper and remove from heat.
  5. Lastly, add the fresh basil and stir to evenly combine.
  6. RESERVE 2 1/2 CUPS (HALF) FOR PUTTENESCA SAUCE