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Tomato Sauce

Tomato Sauce

For years I would always add things to my tomato sauce to increase the umami like fish sauce. Just a little bit transformed the flavor, but I was never quite satisfied with the results.  Then I tried out our Nitto Jozo White Tamari-it was a perfect fit. The sweetness of the tomato and depth of tamari combined beautifully.

2 tablespoons olive oil
1 tablespoon garlic, chopped
pinch of finely chopped Takanotsume dried chili (optional)
1 cup onion, diced fine
1/2 teaspoon salt
1/3 cup white wine, dry
1 can (28oz) Whole San Marsano Tomatoes
1/3 cup water (to rinse the can)
2 teaspoons Nitto Jozo white tamari
1/2 teaspoon salt

In a medium sauce pot over medium-high heat, stir the garlic and chili in olive oil until it just starts to brown, 30-60 seconds. Immediately add the onion and salt, turn down the heat to medium-low, and cook until the onions are soft, about 8 to 10 minutes. Turn the heat up to medium high and add the wine.  Cook until the wine is almost gone.

Place the tomatoes in a ricer or food mill, and grind them into the pot over the onions. Rinse the can with water; add to the sauce. Now add the white tamari and salt, reduce heat until low and cook for 10 minutes stirring frequently. Use immediately, or cool and reserve for whatever you use tomato sauce for…