Cascading Kitchen Notes
Greek Red Sauce
In a deep, heavy bottomed, non-reactive pot:
- 1/3 cup olive oil, preheat to 375° -no more
- Add 12 cups diced tomatoes, skin and all minus the core and blemishes (we’re NOT using Romas for this sauce)
- 2 tsp sea salt
- 1 tsp black pepper
- 4-5 cloves minced garlic
- 1 bay leaf
- 1 Tb oregano
- 2 Tb balsamic vinegar (I used Golden balsamic-but use what you have on hand)
- 1 cup dry white wine
- 1 cup of liquid from re-hydrated Porcini mushrooms (save the mushrooms for another dish)
You can use fresh sauteed mushrooms and just puree them into the sauce at the end rather than using the dried mushrooms.
Don’t worry about adding extra liquid. Simmer the tomato pot for about 45 minutes while the other veggies are prepared below.
In a large frying pan with ¼ cup olive oil:
- slowly sauté 2 large yellow onions cut into slivers for at least 15 min on med low. Keep stirring every few minutes..
10 minutes into the sauteing …
Add a heaping ¼ tsp of each of the following spices
- pinch of unsweetened cocoa
Meanwhile, peel, seed,sweat and julienne or shred:
- 1 large zucchini- about 4-5 cups julienned. Let them sweat for 15 min.
Squeeze out remaining liquid.
~Once the onions have nearly caramelized add the zucchini on top and stir in.
~Cook for another 15 min until everything is reduced to a nice caramel color. (do this over med low heat and lots of stirring)
Add to the cooking tomatoes.
~Cook another 15 mins and then remove the Bay Leaf.
~Puree the entire pot with an immersion blender or use a regular blender.
~Return the pot to the heat and cook another 10 min.
~Adjust salt….this requires you to taste!
Once you’re satisfied with the flavor add
- 3 Tb butter. Yes, I said butter.
It helps the flavors to linger on your tongue longer.
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Serve as you would any tomato sauce. This would be extra special over hot creamy, cheesy polenta (grits). This sauce freezes beautifully.