{"id":2274,"date":"2011-05-05T17:03:44","date_gmt":"2011-05-06T01:03:44","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=2274"},"modified":"2011-05-05T23:01:24","modified_gmt":"2011-05-06T07:01:24","slug":"classic-tomato-sauce","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/classic-tomato-sauce","title":{"rendered":"classic tomato sauce"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2276\" title=\"P1080296\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/05\/P1080296-350x262.jpg\" alt=\"\" width=\"350\" height=\"262\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/05\/P1080296-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/05\/P1080296-580x435.jpg 580w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #ff0000;\">classic tomato sauce<\/span><\/strong><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">stats:<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">makes 6 cups<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">2\u00a0 28 ounce cans of San Marzano plum tomatoes with juice<br \/>\n(or in the summer 4 pounds fresh Roma tomatoes from your garden)<br \/>\nolive oil (as needed)<\/span><\/p>\n<p><span style=\"color: #999999;\">1\/2 cup diced pancetta (or ground veal)<br \/>\n3 garlic cloves, minced<br \/>\n1\/2 cup diced onions<br \/>\n1\/4 cup diced carrots<br \/>\n1\/4 cup diced celery<br \/>\n1 tablespoon sea salt<br \/>\n1 sachet (1 bay leaf, Italian parsley, 5 peppercorns)<br \/>\n1\/4 cup olive oil<br \/>\n2 teaspoons kosher salt (or as needed)<br \/>\n1\/2 teaspoon fresh ground pepper (or as needed)<\/span><\/p>\n<p><span style=\"color: #333333;\"><span style=\"text-decoration: underline;\">for your pasta<\/span><\/span><\/p>\n<p><span style=\"color: #888888;\">fresh egg pasta (as needed)<br \/>\nfresh basil chiffonnade (optional)<br \/>\nfreshly grated aged Parmesan cheese (optional)<br \/>\ncrushed and dried Pepperoncino flakes (optional)<\/span><\/p>\n<p><span style=\"color: #333333;\"><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">how to: <\/span><\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Prepare Tomatoes<\/span>.\u00a0 Place tomatoes in a food mill fit with a fine disc.\u00a0 Set aside.\u00a0 Discard seeds and skins.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Render Fat.<\/span> In a stockpot or large saucepan over a medium-high flame, add pancetta and cook until fat is rendered.\u00a0 Drain off excess fat. If you eliminate the pancetta, heat about 1 tablespoon of olive oil in the pan.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Sweat Aromatics.<\/span> Add garlic. Once fragrant, add the onions, carrots and celery.\u00a0 Cook until tender.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Simmer. <\/span> Add the tomatoes and juice that were passed through the vegetable mill.\u00a0 Add olive oil, salt and sachet.\u00a0 Bring to a boil and then reduce to a simmer.\u00a0 Simmer until it reduces to the consistency you want (about an hour).\u00a0 However, do not over-reduce<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Pur\u00e9e<\/span>.\u00a0 Remove sachet and discard.\u00a0 Use a blender or immersion blender to pur\u00e9e sauce.<\/span><span style=\"color: #999999;\"> <\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Adjust Seasoning.<\/span> Taste.\u00a0 Add salt and\/or freshly ground black pepper as needed.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2277\" title=\"P1080284\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/05\/P1080284-350x262.jpg\" alt=\"\" width=\"280\" height=\"210\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/05\/P1080284-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/05\/P1080284-580x435.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n<p><span style=\"color: #999999;\"> <\/span><\/p>\n<p><span style=\"color: #999999;\"> <\/span><\/p>\n<p><strong><span style=\"color: #999999;\"> <\/span><\/strong><\/p>\n<p><strong><span style=\"color: #999999;\"> <\/span><\/strong><\/p>\n<p><strong><span style=\"color: #999999;\"> <\/span><\/strong><\/p>\n<p><span style=\"color: #999999;\"> <\/span><\/p>\n<p><span style=\"color: #999999;\"> <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>classic tomato sauce stats: makes 6 cups what you need: 2\u00a0 28 ounce cans of San Marzano plum tomatoes with juice (or in the summer 4 pounds fresh Roma tomatoes from your garden) olive oil (as needed) 1\/2 cup diced pancetta (or ground veal) 3 garlic cloves, minced 1\/2 cup diced onions 1\/4 cup diced [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341,18],"tags":[441,442,440],"class_list":["post-2274","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-recipes","tag-mother-sauce","tag-pasta","tag-tomato-sauce"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2274","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=2274"}],"version-history":[{"count":6,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2274\/revisions"}],"predecessor-version":[{"id":2291,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2274\/revisions\/2291"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=2274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=2274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=2274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}