PANTRYFLEX

simmer · tomato sauce

★ STARRED KITCHENPrep 5 minCook 15 min

Cedarforge Basic Tomato

Independent adaptation of a publicly published Andrew Carmellini recipe. Not affiliated with, sponsored by, or endorsed by Andrew Carmellini.

Basic Tomato from a starred kitchen & national award winner.

Ratio

Ratio by volume: Salt 5 ml, Olive Oil 300 ml, Basil 240 ml, Red Pepper Fla 5 ml
Salt 5 mlOlive Oil 300 mlBasil 240 mlRed Pepper Fla 5 ml

Ingredients

  • Tomato — 12 ripe beefsteak tomatoes (about 5 pounds), peeled; or 10 cups canned San Marzano
  • Salt — 1 heaping tsp sea salt or kosher salt (5 ml)
  • Garlic — 1 head garlic, for the flavored oil
  • Olive Oil — 1 1/4 cups extra virgin olive oil (300 ml)
  • Basil — 1 packed cup basil leaves, with stems on (240 ml)
  • Red Pepper Fla — 1 tsp red pepper flakes (5 ml)

Method

  1. Pour to the lines in order (bottom → top): Salt, Olive Oil, Basil, Red Pepper Fla.
  2. Add: Tomato, Salt, Garlic.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Andrew Carmellini works in Italian-American / New American at A Voce; credentials include James Beard Rising Star Chef 2000; James Beard Best Chef: New York City 2005.

Originally published as Basic Tomato Sauce.

Adapted from a Andrew Carmellini recipe (Andrew Carmellini / CBS The Dish (grandmother's ravioli)).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Andrew Carmellini / CBS The Dish (grandmother's ravioli) (published as “Basic Tomato Sauce”). Full citation lives in Provenance.

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