Wolfgang's Favorite Tomato Sau
An Easy Italian Staple
In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste and then the tomatoes, cook for 2 to 3 minutes, and then pour in the chicken stock. Simmer briskly until the sauce is thick, 20 to 30 minutes. For finer consistency, pass the sauce through a wire-mesh sieve into a clean saucepan.
2. Stack the basil leaves, roll them up lengthwise, and cut across the roll very thinly to make a chiffonade. Stir the basil into the sauce. Whisk in the butter piece by piece, then season to taste with salt and pepper. Keep warm.
Recipes excerpted from Wolfgang Puck's Live, Love, Eat! Random House © 2002.
Course: Sauces and marinades