Popular
Latest From the Show
Scott Conant's Pomodoro Sauce
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
In honor of the San Gennaro Festival, an annual New York City tradition of 11 days of Italian food and fun on the streets of Little Italy, one of Rach's favorite Italian chefs Scott Conant stops by to make some super-satisfying Veal and Pork Meatball Sandwiches, which get assembled using this delicious garlic-and basil-infused Pomodoro Sauce.
Expert Tip! If using canned tomatoes, run them through a food mill before using to get rid of the seeds.
Ingredients
- 5 pounds plum tomatoes, cored
- ½ tablespoon kosher salt
- 4 garlic cloves
- ¼ cup olive oil
- 1 teaspoon chili flakes
- ¼ bunch basil
Yield
Serves: Makes 2 quarts
Preparation
In a large pot of boiling water, blanch tomatoes and then transfer immediately to an ice water bath.
Remove tomato skins and discard. Deseed the tomatoes in a bowl, then strain the liquid from the seeds through a fine mesh strainer, reserving the liquid; discard seeds. Mix peeled tomatoes, reserved juice, and salt in a large bowl.
Place garlic in a saucepan and cover with olive oil. Cook over very low heat till garlic is golden and soft. Strain and reserve oil.
In a large, heavy bottom stock pot, put the garlic oil and chili flakes over low heat for about 2 minutes, blooming the chili flakes. Add the salted tomatoes and liquid and increase heat to medium-high. Bring to a slight boil and skim any foam that rises to the top. Lower heat to a simmer and cook, mashing the tomatoes with a potato masher, until reduced by one-quarter, 25 to 30 minutes. Season to taste with salt.
Remove the sauce from the heat and submerge basil to infuse the sauce as it cools.