Go to the Recipe: Fire-Roasted Tomato Marinara Sous Vide Sauce
Made this incredibly rich sauce (perhaps because I reduced it until I only had about 300 grams of finished sauce) and cooked it with a chicken breast. What a wonderful base for a quick, easy chicken mozzarella/Parmesan. I sprinkled the top with grated fresh mozzarella, a bit of Parmesan and broiled just until the cheese melted and slightly browned and served all over penne pasta tossed with the remaining bad juices. Fast, easy, and delicious -- and the sauce froze beautifully!
Does the basil turn black? Could blanching be done?
Grant mentions it in his lasagna recipe.
Swing and a miss for me on this one. The balsamic and amount of sugar way overpowered the dish and it had an odd taste overall that nobody in my family liked. First sous vide studio pass sauce that I won't make again.
Made several of the sous vide sauces that are awesome but I have to agree with James on this one. Overpowering balsamic and sugar taste that is hard to handle. I may try again and cut the balsamic and sugar by ½ and see how that flies.
I added 650 grams of tomatoes and lowered the sugar to 10 grams and it came out ok
Made this a few times also and dialing back the balsamic is nice. Maybe depending one how fatty the meet is but for a 10% fat mince half or 3/4 balsamic is better. Not so overpowering at least with the balsamic we have on hand.
The FAQ attached to this article says that the sauce was created as a sous-vide sauce, but there doesn't seem to be any sous vide steps. What's up with that?
I'm wondering here if Chefsteps can provide information on the type of balsamic vinegar used in the recipe given the incredible range of types of balsamic vinegar out there. (e.g., https://www.youtube.com/watch?v=RjiTpfcJEdI)
Hi Jerome, for this one any of your more basic commercialize salad dressing types of balsamic will work perfectly.
Uhhhhhhh, what am I missing? This isn't a Sous Vide recipe.
