Sous Vide Tomato-Basil Pasta Sauce
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Pro-level cooking techniques made simple.
Ingredients for 7
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.