This is a fairly easy sauce to make. Using an immersion blender is probably a lot less hectic, but as I do not own one (yet), I experimented with a hand food chopper and electric food chopper. Preheat oven to 350°F and boil a large pot of water.
MISE EN PLACE
You will need:
*A whole garlic cut along the bias, length wise
*Two sheets of aluminum foil (big enough to wrap each half of garlic)
*Extra virgin olive oil (about two teaspoons total)
*Salt and pepper
*Thyme, 1 tsp
*Seven skinned garden tomatoes (plus the large pot of boiling water noted above)
*Hand strainer
*Large bowl of ice water
*Immersion blender / hand food chopper / electric food chopper
You will need:
*A whole garlic cut along the bias, length wise
*Two sheets of aluminum foil (big enough to wrap each half of garlic)
*Extra virgin olive oil (about two teaspoons total)
*Salt and pepper
*Thyme, 1 tsp
*Seven skinned garden tomatoes (plus the large pot of boiling water noted above)
*Hand strainer
*Large bowl of ice water
*Immersion blender / hand food chopper / electric food chopper
RECIPE
1. Place the garlic halves cut-side up on the aluminum foil. Drizzle lightly with olive oil (about 1/2 tsp of oil for each half) and sprinkle each with a pinch of salt and pepper. Bake in the oven at 350°F for 20 minutes. Baking the garlic will bring out a sweetness from the garlic itself.
2. If you haven't already, deskin the tomatoes: Place the tomatoes in the large pot of boiling water for approximately 30 seconds. Remove from the pot using a hand strainer and place immediately in the bowl of ice water to stop the tomatoes from cooking. Deskin the tomatoes, making sure to remove the stem. Then, blend the tomatoes.
3. When the garlic is out of the oven, carefully remove the garlic from the skin, roughly chop the garlic, and add this to the tomatoes and blend. To this, add 1 tsp thyme and 1 tsp olive oil. Simmer this sauce for 30 minutes, and add salt and pepper to taste.
Yield: 2 cups
2. If you haven't already, deskin the tomatoes: Place the tomatoes in the large pot of boiling water for approximately 30 seconds. Remove from the pot using a hand strainer and place immediately in the bowl of ice water to stop the tomatoes from cooking. Deskin the tomatoes, making sure to remove the stem. Then, blend the tomatoes.
3. When the garlic is out of the oven, carefully remove the garlic from the skin, roughly chop the garlic, and add this to the tomatoes and blend. To this, add 1 tsp thyme and 1 tsp olive oil. Simmer this sauce for 30 minutes, and add salt and pepper to taste.
Yield: 2 cups
For more photos like this from culinary bootcamp, day 1:
http://www.facebook.com/album.php?aid=2054523&id=36203035&l=6477c95c0f
http://www.facebook.com/album.php?aid=2054523&id=36203035&l=6477c95c0f
PAIRED WITH