Chef Novellis GMA's Tomato Sauce

By jhurst0202

Ingredients

• 6 lb beef/heiloom tomatoes
• 4 star anise
• 1 vinilla pod
• Sea salt & cracked pepper to taste
• Sugar to taste
• 2 sprigs of fresh thyme
• 1-2 bay leaves
• Basil
• EVOO

Preparation

Step 1

Use a cast iron pan, put tomatoes in pan w/sugar, add star anise and vinilla. Allow the tomatoes to start to cook then press them gently with a masher to help them release their juices. reduce the heat down to just a simmer for about 1-2 hrs until a thick paste. This slow evaporation of the moisture from the tomatoes will produce a deep color concentrated flavor without any bitterness.

Crack the garlic and add along with the basil witch is just halfed and thrown in/add EVOO and infuse for some time. add to paste once flavor has developed.

The amount of sugar should be determined after you taste the uncooked tomatoes to see if they have natural sweetness, if you add to much meutralize with vinegar.

Additional seasonings such as cumin cayenne pepper or fennel seeds can also be added.