Los Angeles - March 31, 2008

Feeling Saucy?

Murano’s Melted Cherry Tomato Sauce

Mamma mia! With Murano’s new spring menu starting April 1, and $12 Tuesdays starting on April 8, the fresh parpadelle’s about to hit the fan for executive chef Kristi Ritchey. You’ll keep her recipe for Melted Cherry Tomato Sauce in a safe place, won’t you?

Melted Cherry Tomato Sauce
Yields 3 qts.

Ingredients
¼ c. fresh minced garlic
4 oz. soffrito (or substitute a finely minced mix of 2 parts red onion to 1 part carrot and 1 part celery)
3 27 oz. cans cherry tomatoes (or substitute 4 pints fresh cherry tomatoes and 32 oz. can of crushed tomatoes)
½ bunch basil
½ bunch parsley
Salt, pepper, sugar, and chili flakes to taste
2 oz. extra virgin olive oil

1. In a heavy-bottomed sauce pan, gently saute the garlic and soffrito in oil.

2. Add the cherry tomatoes to the pan.

3. Allow the mixture to gently stew for at least three hours over low heat. Stir periodically.

4. After the second hour, tie herbs together so they can be removed later and add to the pan.

5. When at the preferred consistency, add salt, sugar, pepper, and chili flakes to your liking. Remove the herbs. (For lasagna or pastas, the sauce should be thinner. For pizza or dipping sauce, it should be thicker.)

6. Remove mixture from heat and stir in olive oil.

7. Mangia (or refrigerate up to four days).

Crippled by the kitchen? This sauce is always on the menu at Murano, 9010 Melrose Avenue, between Doheny and Almont Drives, West Hollywood (310-246-9118 or murano9010.com).