Tomato Sauce

I have come up with a really simple, but flavorful tomato sauce recipe that was inspired by celebrity Chef Scott Conant. I watched an episode of “The Best Thing I Ever Ate” on the Food Network that focused on sauces. Ted Allen said that the best spaghetti and sauce he ever ate was from Scott Conant’s Scarpetta Restaurant in New York City. It is basically a plate of simple fresh pasta and tomato sauce that sells for $24. I thought that sounded a bit pricey for spaghetti and sauce, so I knew that I had to try it someday to see if it was really worth the price. Sometime later, when I was in Las Vegas for the weekend, I had the opportunity. There is a Scarpetta Restaurant at the Cosmopolitan Hotel on the Strip. I stopped there with friends and zeroed right in on the Pasta section of the menu.

I have to say it was the best spaghetti and sauce I’ve ever had. Since then I have been doing research online and found a lot of information on his recipe. He makes an infused olive oil with red chili flakes, garlic and fresh basil. He does this by heating these ingredients very slowly. He gently cooks the fresh tomatoes, which have been peeled and seeded, in a sauté pan. Then he adds the infused oil, parmesan, fresh basil, butter and fresh pasta to the tomatoes and turns this into an incredible pasta dish. I know a lot of us aren’t able to buy the fresh ripe tomatoes that he uses in his sauce. So, I have come up with a recipe using his basic ingredients, but with canned Italian whole peeled tomatoes. An Italian variety would be best, especially San Marzanos, but any Italian tomato will work.

I have refined this tomato sauce recipe many times and now I feel it’s perfect.  Hope you enjoy it.

Original post date:  2-12-2014

Tomato Sauce

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Ingredients

• 2 Cans (28 ounces) Italian Whole Peeled Tomatoes
• 2 Cloves Garlic (minced)
• 2 Tablespoons Olive Oil
• 2 Tablespoons Sugar
• 2 Teaspoons Sea Salt
• 1/2 Cup Fresh Basil (finely chopped)
• 2 Tablespoons Unsalted Butter
• 1 Pinch Red Pepper Flakes (optional)

Note

You may substitute dried basil or an Italian seasoning for the fresh basil.  If you use dry herbs you can add them along with the sugar, salt and black pepper.

Makes about 6 cups, enough for about 1 pound of dried pasta.

Directions

Saute garlic in olive oil on very low heat but never bring it to a boil. If wanting a little heat add the red chili flakes to the oil and cook with the garlic.
Add whole tomatoes, sugar and salt. Crush tomatoes with potato masher.
Simmer over very low heat for 1 hour.
After an hour add the butter and fresh basil.
Continue simmering over very low heat until desired thickness. Sauce should be reduced by 1/3.