Chefie's Awesome Almost No Cook Tomato Basil Sauce
Tomato Basil Sauce, while the foundation of any Italian restaurant, is an essential ingredient to many recipes and menus across the country - no matter what your operation's concept. So, the delimma becomes how can you get that fresh, Italian flavor without tending to a pot of gravy all day?
The key to this sauce is not time - it is great flavor. Flavor so fresh and unique that your customer will remember it and come back for it. It is extremely versatile and can be used for pizza, pasta or even as a flavor boost in soups. And what if I told you that because there is no need for it to cool, it yields not only a higher quality sauce, but one with a longer shelf-life? My techniques will not only exceed your expectations for all of the above, but will be a serious time saver.
Submitted by:
Executive Chef Robert Conti
PERFORMANCE Foodservice - AFI
Printable Version »
Ingredients You Will Need:
| Piancone California Plum Tomatoes |
1 #10 can (232026) |
| Luigi All in One Ground Tomatoes |
1 #10 can (234437) |
| Piancone Extra Virgin Olive Oil |
2 cups (233302) |
| Peeled Garlic Cloves, sliced lengthwise |
1 1/2 cups |
| West Creek Fresh Basil, chopped |
4 oz. (855569) |
| Kosher Salt |
5 tsp. |
| Peppercorns, fresh ground |
1 1/2 tsp. |
Instructions:
1. Coursely crush plum tomatoes.
|
2. Add ground tomatoes to crushed plum tomatoes.
|
|
3. Poach garlic in olive oil until light
golden in color.
|
4. Add chopped basil and garlic and cook
for 30 seconds.
|
|
5. Add garlic basil olive oil mixture to tomatoes, season with salt and pepper and mix until combined. Done!
|
|