Growing Chefs! Ontario Umami Red Sauce
Umami Red Sauce
Share on:
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
If using whole anchovies, chop them very finely with a chef’s knife.
Remove the peel from the garlic, and grate very finely with a rasp. Alternatively, you can chop it very finely with a chef’s knife.
Finely chop sundried tomatoes.
Measure out olive oil, water, vermouth, oregano, chili flakes, and can of crushed tomatoes.
Get Cooking!
Preheat medium sized pot over medium low heat. Add the olive oil, and let it heat up gently. Add in the anchovies and garlic, and cook until garlic is fragrant but not browned, about 30 seconds.
Add vermouth, water, tomatoes, sundried tomatoes, oregano, chili flakes, and with salt. season
Let sauce cook on low heat for 20 minutes until slightly reduced, and flavours all blend together. Taste and adjust seasoning if needed.
Growing Chefs! Ontario Recipe
Umami Red Sauce
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
If using whole anchovies, chop them very finely with a chef’s knife.
Remove the peel from the garlic, and grate very finely with a rasp. Alternatively, you can chop it very finely with a chef’s knife.
Finely chop sundried tomatoes.
Measure out olive oil, water, vermouth, oregano, chili flakes, and can of crushed tomatoes.
Get Cooking!
Preheat medium sized pot over medium low heat. Add the olive oil, and let it heat up gently. Add in the anchovies and garlic, and cook until garlic is fragrant but not browned, about 30 seconds.
Add vermouth, water, tomatoes, sundried tomatoes, oregano, chili flakes, and with salt. season
Let sauce cook on low heat for 20 minutes until slightly reduced, and flavours all blend together. Taste and adjust seasoning if needed.