Recipes

Tomato Sauce

Michael Friedman

Chef/Co-Owner

The Red Hen

Washington
D.C.
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Menu Price: 
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Yield: 
3 Lb
Ingredients: 
1
c
Extra-Virgin Olive Oil
6
each
Garlic Cloves, Thinly Sliced
3
Lb
Tomatoes, Canned, With Juice
1/2
each
Oregano, Fresh, Bunch Of
1
In a large, unheated pot, add olive oil and garlic. Turn heat to medium and allow ingredients to cook. Once garlic begins to brown, carefully add tomatoes and oregano. Lower heat and simmer for 1 hour. With an immersion blender, purée to a smooth consistency. Cool and reserve until needed.
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