October 7, 2014

The Secret to the Silkiest Tomato Sauce Ever

Silky Tomato Sauce

I make lots of homemade tomato sauce, especially in the cooler months. Pasta is one of my family’s favorites and I prefer to make tasteful, healthy sauce from scratch since we eat it so frequently. There are several ways to make tomato sauce and I’ve highlighted my favorite recipes here in the past. But recently I’ve discovered this cool trick to making the sauce super duper silky.

The trick is to add an egg! That’s right, the fat from the yolk and the egg white help make tomato sauce silky and smooth. And before you freak out about adding a raw egg to your food let me assure you that the egg does get cooked. Also, if you want to be extra cautious, use Davidson’s Safest Choice® Eggs. They are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella.

This little tip works for all kinds of tomato sauces so I am going to outline how exactly how to do it so you can enjoy this rich new addition to your sauce.

How to Make a Silky Tomato Sauce:

1. The rule of thumb is one egg per two cups of sauce.

2. First, prepare your tomato sauce (or reheat it from a jar, I won’t judge). Crack the egg(s) in a large mixing bowl. Add a little of the warm sauce (about ¼ cup per egg) to the bowl of eggs and whisk well to temper the eggs. This helps prevent the eggs from cooking once they are stirred into the sauce. Add a little more sauce (about 1 cup per egg) to the bowl and whisk well. If by chance the egg suddenly seizes up and cooks use a little strainer to take out the cooked bits.

3. Working carefully, stir the eggy sauce into your big pot of sauce until smooth. Keep stirring over medium heat for about 5 minutes. You’ll notice your sauce getting silkier and even a little more voluminous. Then, use the sauce for your pasta as desired. Simple as that!

(This post is sponsored by Safest Choice Eggs. This year I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I believe in their product and you can read more about my brand work in my affiliate disclosure.  The opinions, recipe, and photographs are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)

4 Responses to “The Secret to the Silkiest Tomato Sauce Ever”

  1. Jessie Oleson Moore says:

    Bookmarked this one!!! I never knew this egg trick. I am intrigued and can’t wait to try it out!

  2. AnnaZed says:

    My mom did this but being a mom during the 1950s and completely oblivious to any information involving calories or fat she did it with just yolks; like tomato Hollandaise. Yummy though.

    • KelseyTheNaptimeChef says:

      Hi! That is a good idea! One or two egg yolks is just fine – better than a stick of butter! 🙂