If you want your home-made tomato sauce to taste just like you ordered it from Emeril Lagassi's restraunts---here ya go!
(I only have one change at the end)
Emeril’s Tomato Sauce
· 1 tablespoon olive oil
· 1/3 cup chopped yellow onions
· 2 tablespoons finely chopped carrots
· 1/2 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
· 1 tablespoon minced garlic
· 1 1/2 cups peeled, seeded, and chopped tomatoes
· 2 tablespoons chopped fresh basil leaves
· 1 tablespoon chopped fresh oregano leaves
· Pinch cayenne
· 1/2 cup chicken stock
Heat the oil in a large saucepan over high heat. Add the onions, carrots, salt, and black pepper and cook, stirring, until the onions are soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add tomatoes, basil, oregano, and cayenne, and cook for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened and fragrant, about 15 minutes.
Remove from the heat and puree in a food processor or blender. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.
When he mentions Basil--it's 2 T of FRESH not dried Basil. Other Emeril sauce recipies call for up to 1/3 cup of fresh or dry basil added ONLY in the last 5 minutes before taking off the heat to serve.
As a pizza sauce just add an additional 1/4 cup oregano and cut back a tad on the basil. Serve with pre-browned ground beef and onion for a spaghetti sauce...both work fine.
ROX