Sous Vide Tomato-Basil Pasta Sauce
In our studio kitchen, there are two types of tomato sauce: the kind made with wine that simmers slowly for hours and turns a deep dark red, and the simple kind that’s fresh, bright red, and done in about an hour. This recipe is for the latter.
Because this sauce is so simple, you’ll want to buy really great canned tomatoes (we prefer San Marzano) And though you might think this sauce would be better with fresh tomatoes, unless you have perfect in-season homegrown tomatoes bursting with juice and flavor, don’t make the substitution. The perfect-looking red orbs from Mexico won’t have nearly the depth of flavor as a quality canned product.
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Prep Time: 00:15
Recipe Time: 01:00
185F / 85C
- 1 (28-ounce) can crushed tomatoes
- 2 cups fresh basil leaves
- 1/2 white onion, finely diced
- 1 carrot, peeled and finely diced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic salt
- 3 bay leaves
- 1 teaspoon red pepper flakes
- Set the Anova Sous Vide Precision Cooker to 185°F (85°C).
- Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 1 hour, or up to 2 hours.
- When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a blender or food processor. Discard bay leaves and puree until smooth, about 30 seconds.
- Serve with pasta. You can also cool and refrigerate for up to 2 days or freeze up to one month.