If you've ever cooked a stew inside your oven — as opposed to on the stovetop — then you know that this technique can deepen the stew's flavor and concentrate its liquid into a thick, silky sauce. According to Kitchn, oven-cooked stews cook evenly and reduce in volume effectively because they're evenly heated from all sides and not just from the bottom of the pot. This creates a remarkable complexity of flavor in the dish, and it's a technique that Serious Eats recipe developer J. Kenji López-Alt applies to tomato sauce for the very same reasons.
He starts his sauce on the stovetop but then cooks it slowly and evenly in the oven. He tried the same approach with a simple Italian gravy-type sauce featuring canned tomatoes, onion, garlic, carrot, and fresh and dried herbs, transferring the sauce to the oven after it had come to a simmer. The sauce, in a heavy-bottomed Dutch oven with the lid slightly ajar, cooks at 300 F for between five and six hours, becoming thick, rich, and jammy as it does so.
The sauce comes out almost like a tomato jam, so to work some fresh tomato taste back in, López-Alt then adds some reserved canned tomatoes back before serving; alternatively, you could likely oven-cook your sauce for just a few hours to concentrate its flavor but not have to add more tomatoes later. Whichever route you take, your pasta and pizzas are about to acquire a new level of complexity.
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October 01, 2022 at 09:00PM
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You Should Start Oven-Roasting Your Tomato Sauce. Here's Why - Tasting Table
"Sauce" - Google News
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