Chef Andrew D’Ambrosi’s experiences in the kitchen are as diverse as the cuisine he cooks. After launching his career in the Miami kitchen of Afterglow, a pioneering restaurant in the nutritional food movement, D’Ambrosi packed his bags for New York and then London, cooking Asian cuisine in kitchens like Asia de Cuba and China Grill. After a strong run on season 4 of Bravo’s Top Chef (we’re still sad about the lunchbox challenge, Andrew), he began working in Le Cirque, a Michelin Starred restaurant, and was the executive chef at Norwood, a private club focused on the arts. Phew.
And as if that wasn’t enough, Andrew is now executive chef at Cienfuegos, a Latin influenced cocktail bar and restaurant, and Bergen Hill Seafood. We wonder when he has time to sleep!
We caught up with Andrew in his kitchen to learn the secrets of a great tomato sauce, and boy does he make it look easy. If you follow his video below, though, we’re confident you can learn some tricks of the trade.
1. Combine olive oil and sliced garlic in a deep pot.
2. Turn on heat and continuously stir till garlic is golden brown.
3. Immediately add the tomatoes and cook on high heat stirring to avoid scorching.
4. You will need to stir constantly towards the end until the sauce is dry.
5. Meaning, there isn’t any excess liquid, it should be tight.
6. If you are unable to withstand the molten tomato eruptions at the end, you can transfer the sauce to a tray or casserole dish and bake in the oven at 375f for 10 minutes to finish evaporating the sauce.
7. Once out, allow to cool before seasoning with salt and pepper. At this time you can also add chopped basil, capers, or any other garnishes you want. Reserve until needed.
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Let us know how your tomato sauce turns out (and how you use it!) by commenting below. Or leave some love for Andrew. Either way, we’d love to hear from you!
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