Sunday, 14 July 2013

Slow, Unique Tomato Sauce

Good things take time. Everyone knows it. Traditional tribes soak their grains for the time it would take them to reach a shop. Indians let their spices meld overnight for a better curry. Holidays are better when they're longer. So I had an idea to transform this ingrained knowledge to an Italian favourite: tomato sauce.

Not exactly squeezy bottle, catsup-inspired ketchup, I mean the stuff you could ladle over chicken schnitzel (like I did last night - recipe will be coming soon!). Stuff you could toss into pasta if that's your thing. Stuff that makes anything boring taste much better. It's not much of a dipping sauce, but a ladle sauce. And you'll want a ladle for it too. You could even use it as a soup with some sprouted bread if you only want a small meal (or an entree).

The sauce turns out very individual to the last one you made, once you've made this more than once. And you can't just go 'I want that awesome sauce' right off the bat. Give yourself time to treasure this amazing stuff that's gone in two seconds at my house.

And no, apart from the obvious 'tomatoes' you're not going to guess the ingredients until you read the recipe. Guaranteend.

Unique Tomato Sauce

1 batch osso buco, cooked in a runny tomato-based sauce
arrowroot (optional)

Eat the osso buco. (never thought I'd see that as a first instruction!) Leave plenty of liquid-sauce behind.
Pour the sauce into a saucepan that fits it, and bring it to a boil where it's not overflowing but not simmering either.
Keep it on a high simmer (should I call it that?), stirring occasionally to scrape the sides, until reduced to your liking, preferably 1/4 - 1/5 of the size it was at the beginning.
Ladle over food and enjoy!

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