Are you sick and tired of spending way too much time worrying about your sauce on the stove? Spending too much manpower stirring and stirring all to ensure your sauce won't burn at the hands of its heat source? Have you even considered resorting to microwaving canned sauce simply because it's easier? We understand your pain, and we're here to help!
With the Hatco Rapide Cuisine® Countertop Induction Range, you can say goodbye to all the time wasted on one pot of sauce and instead pay more attention to everything else happening in your kitchen. Unlike traditional stove tops, the Hatco Countertop Induction Range gives you the ability to precisely control the temperature being applied to your pot, which significantly reduces the likelihood of burning your product. Because of this, you now also gain the flexibility to move around the kitchen focusing on other things, while your sauce cooks all on its own. Additional perks of this unit include its portability and compact footprint. With this unit, you have the ability to move it around your kitchen and never worry about the size of your available space.
Now, let's get to the recipe!
1 #10 can of whole, peeled tomatoes
2/3 cup olive oil
3 heads of garlic, peeled
1 large white onion, peeled and quartered
1.5 oz basil
1 ½ tablespoons raw sugar
2 ½ teaspoons salt
Chef Brendan's Instructions:
Preheat saucepan on medium heat. In a food processor, add onion and garlic. Blend until the mixture has become a coarse puree. Add olive oil to preheated sauce pan, followed by the onion and garlic puree. Saute for 2-3 minutes until slightly translucent. Add salt and sugar to sauce pan, saute for an additional 2 minutes.
Add entire contents of #10 can of tomatoes to the sauce pan. Bring mixture up to a boil and turn heat down to medium-low. Using a whisk, smash the tomatoes until they have been pulverized & are no longer whole. Cook on low heat for approximately 2-3 hours, until mixture has thickened and there is no longer much residual water floating to the top of the sauce. Continue to whisk and scrape the bottom of the pan every 10-15 minutes.
Remove saucepan from heat. Add whole basil stems and allow to steep while the sauce cools. Cool the sauce to a refrigerated state and remove basil.
Who helped us craft up this sauce?
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