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Acoma's Sauce - Forno Bravo Forum: The Wood-Fired Oven Community

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Acoma's Sauce

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  • Acoma's Sauce

    My wife finally relented. It is a modified sauce of a recipe she aquired a long while back. Here we go.

    2 lbs frresh tomatoes
    1 can tomato paste
    4 Tbsp fresh chopped parsley
    1 clove garlic
    1 Tsp fresh oregano
    1/4 Tsp fresh pepper
    2 Tbsp Olive oil
    2/3 cup chopped onion
    1/2 cup dry white wine

    For the fresh tomatoes, simmer for 1.5 hours with 2 whole cloves of garlic and 5 large basil leaves. Remove leaves before mixing in blender.

    Place tomatoes with tomato paste, parsley, garlic, oregano and pepper in blender or food processor. Process until smooth.

    Heat olive oil in med heat, and saute onions for about 2 minutes. Add tomato mixture and wine. Reduce the heat and simmer for 1 hour 30 minutes. Stir the sauce occasionally.

    This will make about 4 cups of sauce. Increase quantities as needed for yourself.
    Last edited by Acoma; 04-10-2008, 07:16 PM. Reason: Correction to recipe
    An excellent pizza is shared with the ones you love!

    Acoma's Tuscan:
    http://www.fornobravo.com/forum/f8/a...scan-2862.html

  • #2
    Re: Acoma's Sauce

    Whoa !!
    Thanks Robert, and thank your wife too!

    I will try the recipe out this weekend~~~~

    It looks delicious!


    Dave
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

    Comment


    • #3
      Re: Acoma's Sauce

      What kind of tomatoes does your wife usually use?

      Thanks

      D
      My thread:
      http://www.fornobravo.com/forum/f8/d...ress-2476.html
      My costs:
      http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
      My pics:
      http://picasaweb.google.com/dawatsonator

      Comment


      • #4
        Re: Acoma's Sauce

        "Modified recipe"

        Robert....did she hold back a secret ingredient?
        sigpicTiempo para guzarlos..... ...enjoy every sandwich!

        Comment


        • #5
          Re: Acoma's Sauce

          Dave, they're romano.

          Xabia, nothing held back.. She can't use salt do to heart issues, so if you want a little more flavor, add a pinch of medditeranian crushed salt, or your favorite type. She said that you can go to 4 Tbsp oil, but she does not favor that heavy of ingredients. I agree with her about the current recipe. It does have a perfect, smooth flavor that compliments the pizza and ingredients perfectly.
          An excellent pizza is shared with the ones you love!

          Acoma's Tuscan:
          http://www.fornobravo.com/forum/f8/a...scan-2862.html

          Comment


          • #6
            Re: Acoma's Sauce

            I mis quoted my wife and have updated her recipe. She says the flavors are more exact. See below.

            Originally posted by Acoma View Post
            My wife finally relented. It is a modified sauce of a recipe she aquired a long while back. Here we go.

            2 lbs frresh tomatoes
            1 can tomato paste
            4 Tbsp fresh chopped parsley
            1 clove garlic
            1 Tsp fresh oregano
            1/4 Tsp fresh pepper
            2 Tbsp Olive oil
            2/3 cup chopped onion
            1/2 cup dry white wine

            For the fresh tomatoes, simmer for 1.5 hours with 2 whole cloves of garlic and 5 large basil leaves. Remove leaves before mixing in blender.

            Place tomatoes with tomato paste, parsley, garlic, oregano and pepper in blender or food processor. Process until smooth.

            Heat olive oil in med heat, and saute onions for about 2 minutes. Add tomato mixture and wine. Reduce the heat and simmer for 1 hour 30 minutes. Stir the sauce occasionally.

            This will make about 4 cups of sauce. Increase quantities as needed for yourself.
            An excellent pizza is shared with the ones you love!

            Acoma's Tuscan:
            http://www.fornobravo.com/forum/f8/a...scan-2862.html

            Comment


            • #7
              Re: Acoma's Sauce

              I'm making this sauce for this weekend,
              so far I've cooked down my Toms (1/2Truss & 1/2Roma's) with the basil & garlic

              BUT - I first removed the skins from the skins by crossing the bottoms and dropping into a pot of boiling water for 30 seconds.

              and instead of blending the lot, I pushed it through a metal sieve to remove all the seeds. I read somewhere that tomato seeds release a very bitter flavour when they opened.

              cheers,
              Mitch.
              -------------------------------------------
              My 2nd Build:
              Is here

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