The Great American Burger Book by George Motz

Author:George Motz
Language: eng
Format: epub
Publisher: Abrams
Published: 2016-01-25T05:00:00+00:00

MY RED SAUCE

Makes enough to top 8 Hamburger Parms

This is a very basic and utilitarian red sauce that has taken me years to perfect. I use it on pizza, for meat sauces, and in any recipe that asks for a red sauce. One cool trick I picked up from an Italian chef friend was to use a blender to fully mix the flavors. It partially emulsifies the oil with the liquid content of the tomatoes, making for a damn tasty sauce.

3 tablespoons (45 ml) olive oil

4 cloves garlic, minced

1 (28 ounce/790 g) can organic whole peeled or diced tomatoes

Sea salt, to taste

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