Cooking Class--The Best Homemade Tomato Sauce

[Curt Guillory]

Cooking class--the best homemade tomato sauce (http://www.examiner.com/examiner/x-22955-Lafayette-Cooking-Examiner~y2010m3d2-Cooking-classthe-best-homemade-tomato-sauce)
http://image3.examiner.com/images/blog/EXID22955/images/resized_Roma_Tomatoes_and_Sauce_Morgue_file_by_jel tovski.jpg

[HattoriHanzo]

Cooking class--the best homemade tomato sauce ? Maybe in your mind Curt but you need to back up your claim with something a little more substantial than that. Now I know you will probably not respond to this, given your past history. But assuming you do I can give you a couple of tips courtesy of Hanzo's Cooking Class. And the beauty of my class Curt is it is on this forum and free with no links.



Here is the ingredients list to save anyone going to that "cooking class" site.

Ingredients

* 32oz. Canned crushed tomatoes or 3 lbs. fresh Roma tomatoes
* 2T Olive oil
* 1med. White onion (finely chopped)
* ½C Fresh carrots (shredded)
* 1T Kosher salt
* ½gal. Water (softly boiling)
* Large bowl with ice water

One of my concerns was the addition of shredded carrot ?. Maybe in a ragout as part of a mirepoix but in a basic, plain sauce.....Never. Making good sauce is about creating a superior base to which any spicing , addition of herbs and aromatics is carried out last and preferably on the day. Remember Curt, Fresh! Fresh! Fresh!

[Chowhound]

The carrots are interesting. I wonder if they add sweetness and/or take out the acidity of the tomatoes... I have never read of this technique for tomato sauce.
Thanks for posting, Hanzo! I'm not one to click on a bunch os posted links unless the teaser is good. And even then...

[HattoriHanzo]

The carrots are interesting. I wonder if they add sweetness and/or take out the acidity of the tomatoes... I have never read of this technique for tomato sauce.
Thanks for posting, Hanzo! I'm not one to click on a bunch os posted links unless the teaser is good. And even then...

Interesting to call their bluff ! :)

[Mama]

The carrots are interesting. I wonder if they add sweetness and/or take out the acidity of the tomatoes... I have never read of this technique for tomato sauce.
Thanks for posting, Hanzo! I'm not one to click on a bunch os posted links unless the teaser is good. And even then...

Carrots work much the same way as sugar in tomato sauce does Fred. If I was going to use it in plain tomato sauce, I think I would make sure it was shredded extremely fine.

[Chowhound]

Yeah, that's what I was thinking. I wouldn't want them to be like carrots in a stir-fry.
I'd want them to be like the garlic in Good Fellows. So thin they melt.

[HattoriHanzo]

Yeah, that's what I was thinking. I wouldn't want them to be like carrots in a stir-fry.
I'd want them to be like the garlic in Good Fellows. So thin they melt.

I remember that scene, the one in the prison and he used a razor blade to slice the garlic.

[Chowhound]

Yep, that's the one. I love that scene, coupled with all the gourmet food and drink they were being brought while doing "time", lol.

[Curt Guillory]

Hanzo, thank you for your insight but I am afraid that you have misunderstood the intent of my article. That recipe is titled "The Best" not because I make, but because you make it. It is a base that can be customized to anyone's liking. As for your fresh, fresh, fresh comment, I assume you are talking about the option of using canned tomatoes. I have worked in and around restaurants for the past 20 years, and have seen beautiful sauces made from canned, crushed tomatoes. The recipe I have posted is an adaptation of a recipe I learned from a well recognized local chef, whose mother just happens to be Italian. The addition of carrots adds freshness and sweetness to the sauce. You posted the ingredients list, but neglected to post the method. In the method it states that the sauce should be pureed using a stick blender or food processor. Once the carrots are sufficiently cooked, the pureeing process will smooth out the texture.

Hanzo, I have no problem with you being critical of my articles, just please refrain from being condescending. I have no idea of your cooking prowess, but I am well schooled. Perhaps I misread your tone, and if I have I apologize in advance. Stay hungry.

[HattoriHanzo]

Thanks for the reply Curt. I have many Italian friends and I tend to pick their brains for the perfect sugo and when I have found the common denominator, I go from there. I have never heard of grated carrots going into the tomato sauce.The only addition is a single basil leaf or a small piece of capsicum in the bottle but that is a regional thing.

I won't bore you with the "making the sauce" drill but I have been to plenty of sauce days and I'm sure your familiar with the routine ? And yes I am guilty of using canned tomatoes but they always go through my sauce machine. I never use tomatoes straight from the can.

Curt, I have been cooking for nearly 40 years, traveled extensively and possess what I think are excellent kitchen skills and food knowledge. I have done some part time catering over the years and supplied restaurants with curries.


Forgive me for being condescending but you have to understand I am very passionate about food as surely as you are and when I see "best tomato sauce", you can bet I will scrutinize it.

[Curt Guillory]

Hanzo again, I only title it "the best" because it can be customized to each cooks liking thereby making it "their best". Hindsight being 20/20 I should have been more clear. Trust me not only do I understand you passion, but also share it.

[Tuscan chef]

The article is good. I would add garlic to the oil. Not use carrots. For the herbs only basil not to be cooked. Oregano to us gives too much Pizza taste. The 99% of the result depends on the quality of the tomato. We don't use canned tomato as well but we are lucky here in Italy we have tomatoes that probably carry twice the flavour.....

[HattoriHanzo]

The article is good. I would add garlic to the oil. Not use carrots. For the herbs only basil not to be cooked. Oregano to us gives too much Pizza taste. The 99% of the result depends on the quality of the tomato. We don't use canned tomato as well but we are lucky here in Italy we have tomatoes that probably carry twice the flavour.....


Are you talking about a sauce to go or sauce to bottle ?