Tomato Vodka Sauce

By: Michael Sarko | September 19 2010
Posted in Recipes - Seattle Recipes

The unique sweetness of Sound Spirits distillery Ebb & Flow Vodka makes a very interesting marinara sauce. While traditionally neutral vodka coaxes certain flavor compounds from tomatoes without adding any additional taste, Ebb & Flow makes a provincial, aromatic marinara that pairs well with whole wheat pasta and serves as a surprising gourmet pizza sauce. Here is a simple version without cream.

Ingredients

1-28 oz can crushed tomatoes

1-14 oz can whole peeled tomatoes

1 cup fresh, whole basil leaves without stems, roughly chopped

5 garlic cloves, peeled and chopped

2 ounces Ebb & Flow Vodka

1/2 tsp crushed red pepper flakes

1/4 cup olive oil

Salt and Pepper

Procedure

Peel and chop garlic. More finely-chopped garlic will taste sharper and hotter. Place a frying pan (non-stick preferred) over medium heat and add olive oil and garlic. When the garlic starts to take on color and grows mildly aromatic, add the rest of the ingredients. Start to break up the whole tomatoes in the process of cooking. Bring the mixture to a light boil and then reduce the heat until mixture begins to simmer. Continue cooking for five minutes without stirring. Remove from heat. Pour the sauce through a strainer or colander, and using a ladle or spoon push as much moisture from the solids as possible. Return strained sauce to the pan and simmer for an additional five to ten minutes. Salt and pepper to taste.