Tomato Sauce
Greg Dunmore
For years I would always add things to my tomato sauce (such as fish sauce) to increase the umami. Just a little bit transformed the flavor, but I was never quite satisfied with the results. Then I tried out our Nitto Jozo White Tamari and it was a perfect fit. The sweetness of the tomato and depth of tamari combined beautifully.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon garlic, chopped
-
Pinch of finely chopped Yamatsu Tsujita Takanotsume Whole Dried Chili Pepper (optional)
- 1 cup onion, diced fine
- ½ teaspoon salt
- ⅓ cup white wine, dry
- 1 can (28 ounces) Whole San Marzano tomatoes
- ⅓ cup water (to rinse the can)
- 2 teaspoons Nitto Jozo White Tamari
- ½ teaspoon salt
Directions
- In a medium sauce pot over medium-high heat, stir the garlic and chili in olive oil until they just start to brown, 30-60 seconds. Immediately add the onion and salt, turn down the heat to medium-low, and cook until the onions are soft, about 8 to 10 minutes. Turn the heat up to medium high and add the wine. Cook until the wine is almost gone.
- Place the tomatoes in a ricer or food mill, and grind them into the pot over the onions. Rinse the can with water; add to the sauce. Now add the white tamari and salt, reduce heat until low and cook for 10 minutes stirring frequently. Use immediately, or cool and reserve for whatever you use tomato sauce.