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Tomato al Gusto
Roster [L] Strigoyan

This rich and hearty red sauce tastes like it's been cooked for hours, because it has. The secret to its deep, naturally sweet, complex flavors is to cook the sauce in the oven, allowing the surface to brown while the sauce slowly concentrates. The resultant sauce is great on pasta, with meatballs, on your chicken parm, or scooped right out of the pan with a spoon on its own.









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Why this recipe works:
  • Great sauce starts with great ingredients. Use the best whole peeled canned tomatoes you can find, preferably San Marzano D.O.P. tomatoes.
  • A mixture of butter and olive oil gives the sauce extra richness while mellowing out the stronger flavors.
  • A whole onion and a carrot added to the sauce while it simmers adds natural sweetness without overwhelming it with extra flavors or being cloying.
  • Cooking the sauce in the oven not only helps it reduce more evenly (with less stirring required), but it also adds complexity by caramelizing the top surface.
  • Fish sauce, if you'd like to use it, adds rich, intensely savory flavor (and no, it won't make the sauce taste fishy).
  • Saving some of the tomatoes for the end and stirring them in gives the sauce a layer of freshness.












Get Cooking!















Adjust oven rack to lower position and preheat oven to 300°F. Place tomatoes in a large bowl. Using your hands, crush the tomatoes by squeezing them in your fingers until pieces no larger than 1/2-inch remain. Transfer 3 cups of crushed tomatoes to a sealed container and reserve in the refrigerator until step 4.
Heat olive oil and butter over medium heat in a large Dutch oven until butter is melted. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Add pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute. Add tomatoes, carrot, onion, and basil, and stir to combine. Season lightly with salt and pepper. Bring to a simmer over high heat.
Cover Dutch oven with lid slightly ajar and transfer to oven. Cook, stirring once every 1 to 2 hours, until reduced by about half and darkened to a deep red, 5 to 6 hours (reduce oven temperature if the sauce is bubbling too rapidly or the browned bits begin to turn too dark).
Remove from oven. Using tongs, discard onion halves, carrots, and basil stems. Add reserved tomatoes to sauce and stir to combine. Add fish sauce, if using. Season generously with salt and pepper and stir in minced herbs along with additional olive oil as desired. Serve immediately, or allow to cool at room temperature, transfer to airtight containers, and refrigerate for up to 1 week. Sauce can also be frozen in sealed containers for up to 6 months. To reheat, warm very gently in a saucepan with 1/2 cup water, stirring until it all melts and heats through.

4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P.-San Marzano tomatoes
1/4 cup extra-virgin olive oil, plus more for finishing.
4 tablespoons butter
8 cloves garlic, minced (about 3 tablespoons)
1 teaspoon red pepper flakes
1 tablespoon dried oregano
1 medium carrot, cut into large chunks
1 medium onion, split in half
1 large stem fresh basil
Kosher salt and freshly ground black pepper
1 tablespoon fish sauce (optional)
1/2 cup minced fresh parsley or basil leaves (or a mix of the two)















You're doing great!








WHEW! BOX OF RELAXATION - HOVER TO RELAX!







TOMATO AL GUSTO

"I want to protect that flavour"

Hard on the eye, easy on the tongue! T.A.G. is here to ride ya'll into flavourtown. Managed by the elusive queen of sauce herself: tomato girl Kyokou, the connoisseurs of Tomato Al Gusto set out to bring the "A" back into /tg/. What that "A" stands for? Find out next episode! Until then: savour that flavour!
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Player Ma St Ag Av Skills Inj G Cp Td It Cs Mvp SPP Cost  
1
Sun-Dried Siggy
Strigoyan Lord
6 5 2 8
Blood Lust, Claw, Regeneration, Throw Team-Mate
   0 0 0 0 0 0 0/6 120k
(120+0)k
  
2
Tuscany
Thrall
5 2 3 6
Dodge, Right Stuff, Stunty, Thick Skull
   0 0 0 0 0 0 0/6 35k
(35+0)k
  
3
Heinz
Thrall
5 2 3 6
Dodge, Right Stuff, Stunty, Thick Skull
   0 0 0 0 0 0 0/6 35k
(35+0)k
  
4
Siegfried the slow-cooked
Thrall
5 2 3 6
Dodge, Right Stuff, Stunty, Thick Skull
   0 0 0 0 0 0 0/6 35k
(35+0)k
  
5
San Marzano Sally
Thrall
5 2 3 6
Dodge, Right Stuff, Stunty, Thick Skull
   0 0 0 0 0 0 0/6 35k
(35+0)k
  
6
Denominazione d' Origine Protetta
Thrall
5 2 3 6
Dodge, Right Stuff, Stunty, Thick Skull
   0 0 0 0 0 0 0/6 35k
(35+0)k
  
7
Pomodoro
Thrall
5 2 3 6
Dodge, Right Stuff, Stunty, Thick Skull
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(35+0)k
  
8
Fresh Basil
Thrall
5 2 3 6
Dodge, Right Stuff, Stunty, Thick Skull
   0 0 0 0 0 0 0/6 35k
(35+0)k
  
9
Thin-sliced Timmy
Thrall
5 2 3 6
Dodge, Right Stuff, Stunty, Thick Skull
   0 0 0 0 0 0 0/6 35k
(35+0)k
  
10
Saucepan
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5 2 3 6
Dodge, Right Stuff, Stunty, Thick Skull
   0 0 0 0 0 0 0/6 35k
(35+0)k
  
11
Deep Flavour Dave
Thrall
5 2 3 6
Dodge, Right Stuff, Stunty, Thick Skull
   0 0 0 0 0 0 0/6 35k
(35+0)k
  
12
Olly the extra virgin
Thrall
5 2 3 6
Dodge, Right Stuff, Stunty, Thick Skull
   0 0 0 0 0 0 0/6 35k
(35+0)k
  
13
Carl the cook
Thrall
5 2 3 6
Dodge, Right Stuff, Stunty, Thick Skull
   0 0 0 0 0 0 0/6 35k
(35+0)k
  
13 players  
Coach: Calorie_Mate Re-Rolls (120k): 6  
Race: Strigoyan Fan Factor: 9  
Current Team Value: 990k Assistant Coaches: 0  
Treasury: 10k Cheerleaders: 0  
Team Value: 990k Apothecary: No  

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