{"id":839,"date":"2013-06-07T10:07:30","date_gmt":"2013-06-07T08:07:30","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=839"},"modified":"2020-04-04T11:34:31","modified_gmt":"2020-04-04T09:34:31","slug":"%d7%a8%d7%95%d7%98%d7%91-%d7%a2%d7%92%d7%91%d7%a0%d7%99%d7%95%d7%aa-%d7%a1%d7%9e%d7%99%d7%9a","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=839&lang=en","title":{"rendered":"Thick Tomato Sauce"},"content":{"rendered":"

A thick sauce that is great with pasta, in lasagna and on pizza…
\nJust between you and me: Add \u00bd cup heavy cream and you get a lovely Ros\u00e9 pasta sauce.<\/p>\n

\"April_2011_2<\/a><\/p>\n

Ingredients<\/h3>\n

2 large cans of peeled tomatoes, minus the fluids (or 8-10 large plum tomatoe, peeled)
\n6-10 garlic cloves, crushed
\n1 large onion, finely chopped
\nHandful fresh basil leaves
\n\u00bd cup water
\n2 tbsp. extra-virgin olive oil
\nFor pizza sauce: 2-3 Tbsp. dried Oregano
\nsalt and sugar for seasoning<\/p>\n

Preparation<\/h3>\n

In large saucepan, saut\u00e9 onion and garlic in olive oil, until lightly golden.
\nChop the tomatoes and add to the pan.<\/p>\n

\"2013-06-12<\/a>Add basil leaves and water and stir well.
\nSeason with salt and sugar (to balance off the tomato acidity) to taste.
\nFor pizza sauce: add the dried Oregano and stir well.
\nBring to a boil, lower heat and cover with lid.<\/p>\n

\"2013-06-12<\/a>Cook for at least 1 hour, stirring intermittently and scraping the bottom.
\nRemove from heat and leave to cool.
\nUse hand-held blender to puree into a thick, even sauce.<\/p>\n

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