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The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the sauce does not become thick enough.
Chef's Notes:
The yield for Bravo Tomato Sauce is double that of all the other sauces in this book because it is used in so many recipes. I recommend always having some on hand.
Depending on your preference, the sauce can be left chunky or processed in batches in a blender until smooth.
By Ramses Bravo,
Ingredients
- 1 ½ pounds Roma tomatoes
- 1 large yellow onion, diced
- 1 stalk celery, diced
- 1 shallot, diced
- 4 cloves garlic, diced
- 1 tablespoon dried oregano
- 1 teaspoon granulated garlic
- 1 teaspoon dried onion flakes
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup vegetable broth
- 3 cups chopped tomatoes, canned or packaged
- ½ cup fresh basil leaves, firmly packaged and chopped
Instructions
- Put the Roma tomatoes in a blender and process on high speed until smooth. Pour through a strainer to remove the seeds and skins. Set aside.
- Put the onion, celery, shallot, and garlic in a large dry saucepan over medium-high heat and cook, stirring occasionally, until the vegetables and the bottom of the saucepan are browned, about 5 minutes.
- Add the oregano, granulated garlic, dried onion flakes, and optional red pepper flakes and cook, stirring almost constantly, for 1 minute. Stir in the broth and cook until the bottom of the saucepan is dry and browned, 5 to 10 minutes.
- Stir in the chopped tomatoes and strained Roma tomatoes and bring to a simmer. Decrease the heat to medium and cook for 15 minutes. Stir in the basil. Serve hot. Stored in a sealed container, Bravo Tomato Sauce will keep for 1 week in the refrigerator.
Comments (2)
(5 from 1 vote)Absolutely delicious! I served it with whole wheat rotini and breaded, baked zucchini on the side –– highly recommend! Use leftover Bravo Sauce in FOK's "Zucchini & Chickpea Sauté"
What kind of broth?