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2 – 28 ounce cans diced tomatoes (do not drain)

1/3 cup virgin olive oil

5 large shallots, peeled, coarsely chopped

3 cloves garlic, peeled, coarsely chopped

1 tbs dried basil

approx. 4 tbs brown sugar

kosher salt/fresh ground pepper

 

In a large pot, heat oil over medium-low. Add onions and garlic; cook until softened and translucent; about 10 minutes. The result should be like a confit, with the olive oil a substantial ingredient rather than just a medium to keep the onions from sticking to the pot. Season with a few generous pinches of salt and several turns of the pepper grinder.

Add tomatoes and basil. Increase heat to medium and simmer 15 minutes. Add sugar, to reduce acidity. Season with salt and pepper to taste.

Remove from heat. Puree using an immersion blender.

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