Growing Chefs! Ontario Umami Red Sauce

Umami Red Sauce

Pizza is all about Umami flavours; tomatoes, cheese, mushrooms, all make us just keep grabbing for more slices of that delicious za! In this sauce, the anchovy filets and sundried tomato paste bring out the delicious 5th taste we all love.
Makes 1 litre
3 anchovy filets, or 1 tablespoon anchovy paste2 cloves garlic, finely minced5 sundried tomatoes, finely chopped1/4 cup extra virgin olive oil1/2 cup vermouth1/2 cup water1 teaspoon dried oregano1 teaspoon chili flakes1 28-ounce can crushed tomatoes Salt to taste
Measuring cupsMeasuring spoonsCutting boardChef's knifeBowls, various sizesRaspBlender or food processorMedium potWooden spoonDish towelTasting spoons

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 season with salt.

Let sauce cook on low heat for 20 minutes until slightly reduced, and flavours all blend together. Taste and adjust seasoning if needed.