We recently hosted a dinner party for several of Dustin’s co-workers.
This was the first time I met one of Dustin’s superiors and only the second or third time I met a few other co-workers.
This also meant this was the first time I cooked for any of them.
Oh — did I mention Dustin talks about my cooking ALL the time to his coworkers. About how good it is. About how he really needs to invite them over so they can taste my cooking. About how I am a personal chef, food blogger and want to run my own restaurant. About how I make the best food in the world? Okay, maybe not that last one, but the others were true.
Talk about building me up! Gulp.
I’d been wanting to play around with my tomato sauce recipe for a while so I made this Four Cheese Tomato Sauce.
And it was yummy!
The dinner went well. Good conversation. Good wine (and beer). Good kids. Good food.
- ½ cup extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- ½ tsp. kosher salt, plus more to taste
- ¼ tsp. ground black pepper, plus more to taste
- 2 (28-ounce) cans crushed tomatoes
- 1 tsp. dried oregano
- 4 to 6 basil leaves
- 2 dried bay leaves
- ¼ cup parmesan cheese, grated
- ¼ cup pecorino cheese, grated
- ¼ cup ricotta
- ¼ cup provolone, grated
- In a large pot, heat oil over medium high heat. Add onion and saute until soft and translucent, about 5-6 minutes. Add garlic, salt and pepper and cook 1 additional minute.
- Add crushed tomatoes, oregano, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and add the cheeses.
- If using a food processor, add half the tomato sauce into the bowl of a food processor and process until smooth. Continue with remaining tomato sauce.
- If using an immersion blender
- (possibly the best device ever!), just blend the sauce right there in the pot.
- Season to taste.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into plastic freezer bags.
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