老奶奶義大利紅醬｜Best Homemade Marinara Tomato Sauce

#義式紅醬 #義式料理 #番茄料理 #marinara #redsauce #Italiancuisine
It's a very profound and flavorful tomato sauce that I use for variety of dishes in the restaurant. If you are looking for some kicking good marinara sauce recipe, you have found one here. Please turn on CC when watching, thanks.

Ingredients:
1. One large can of Italian imported whole tomato (2500g) or 6 small cans (400g).
2. Tomato paste 100g
3. Local basil 10g (leaves and soft stems only)
4. sugar 30g
5. Salt 20g
6. finely chopped garlic 40g
7. finely choped onion 150g
8. White wine or water 50g
9. Freshly grounded black pepper some.

Methods
1. heat a pot or pan that is big enough to hold the can of sauce, medium fire.
2. drizzle some olive oil, and fry the onion for two mins or until fragrant and dry. Try not to color the onion too much.
3. fry the garlic for 1 min or until very fragrant.
4. turn down the fire to low, and stir fry the tomato paste until well blended, about 20 seconds, add basil to stir for 10 seconds, add more oil if the pan is too dry.
PS: this step ensures the hot pan wakes up and intensify the flavor of tomato paste and basil.
5. add some white wine (use water if no white wine on hand) to cook and scrape up the the flavors and colors on the bottom of the pan.
6. Add the can of whole tomato into the pot, and add some water into the can, rinse, and pour in the remaining sauce into the pot.
7. Set the heat to high, add sugar, salt, black pepper, stir well and turn down after boil, cook for 30 mins.
8. After 30 mins, use a whisk or a masher to mash the whole tomato into small chunk, the sauce will become watery again, and cook for another 30 mins. Make sure from this point to occasionally stir and scrape the bottom of the pan to avoid burn on the bottom as the sauce becomes thick.
9. When time is up, the sauce should reduce down to 1/3 of the original height, and it's done.

To note: we don't want to break up the tomato too early as they are harder in the beginning and the smaller chunks are easier to stick on the bottom of the pan at the early stage.
The sauce is seasoned strongly because it needs to flavor other dishes like pasta, bbq sauce, soup and etc. The rich seasoning will bring out the best flavor of Italian tomato as well as diluted later in cooking other dishes.
Do not use chopped tomato or pre-made sauce. They are no comparison to the freshly made whole tomato sauce.
The leftover tomato paste should be stored in a freezer bag in the freezer. They will soon be molded in the fridge.

慢慢忘掉有點膩的白醬吧，這是一個會讓你愛上紅醬的食譜。
如此濃郁的紅醬，只有在家裡才吃得到。

配料：
1. 一大罐意大利進口整粒番茄（2500克，網路或材料行）或6個小罐(400g，一般賣場)。
2. 番茄糊100克
3. 九層塔或羅勒10克（僅限葉子和細梗）
4. 糖30克
5. 鹽20克
6. 切碎的大蒜40克
7. 切碎洋蔥150克
8. 便宜白葡萄酒或水50克
9. 現磨黑胡椒適量

作法
1. 中火加熱湯鍋或大炒鍋，大小要能足以容納醬汁。
2. 下一些橄欖油，將洋蔥炒兩分鐘或直到水分炒乾香氣明顯。盡量不要讓洋蔥上色太多。
3 .下大蒜炒1分鐘或直到非常香。
4. 轉小火，下番茄糊翻炒至混合均勻，約20-30秒，再下九層塔炒10秒，油不夠像乾炒則再補一點油。
PS：這一步將番茄糊和九層塔的味道喚醒並強化味道。
5. 加入一些白葡萄酒（如果手邊沒有白葡萄酒則用水），翻炒並刮起鍋底黏住的美味10秒鐘。
6. 將整粒番茄罐頭醬汁倒入鍋中，加入一些水沖洗罐頭裡剩餘的醬汁，再倒入鍋中，不浪費食材。
7. 開大火，下糖，鹽，黑胡椒，攪拌均勻，煮沸後火調小，保持微滾狀態，煮30分鐘。
8. 30分鐘後，用攪拌器或木匙將整個番茄搗碎成小塊，醬汁再次變成水狀，再煮30分鐘。因為醬汁開始變濃稠了，因此要偶爾攪拌並刮擦鍋底，以避免醬汁變稠時黏底燒焦，就算是不沾鍋，火太大沒顧好也會燒焦。
9.時間到後，醬汁應該減少到原來高度的1/3，就完成了。
請分裝保存至冷凍，放冷藏最多可放一星期不壞掉。

PS: 不要太早打碎整粒番茄，因為它們在開始時比較硬，要先煮軟，而較小塊的番茄碎在一開始更容易粘在鍋底，因此後30分鐘再打碎即可。
這個醬汁味道調味重，因為它需要用來調味其他菜餚，如意大利面，燒烤醬，湯等。濃厚的調味才能帶出意大利番茄的最佳風味。
不要使用切碎的西紅柿或預製的醬汁。它們與新鮮製作的整粒番茄做的醬無可比擬。
如果有的話，用食物調理機比較好切蒜碎。