Fresh and delicious. Great over fresh pasta!
[cooked-sharing]
Yields1 ServingPrep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins
10 ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 teaspoon Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tablespoons tomato paste
Peel the Tomatoes
1Fill a large bowl of iced water and set aside.
2Bring a pot of water to a boil.
3Cut an X on one side of each of the tomatoes.
4Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute.
5Remove with slotted spoon and place in ice bath.
6Let rest until cool enough to handle, then remove peel and squeeze out seeds.
Start making the Sauce!
7Chop 8 of the 10 peeled tomatoes and puree in blender or food processor.
8Chop remaining 2 tomatoes and set aside.
9Chop onions, bell peppers and carrots into 1/4" pieces
10In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften 5 minutes
12Stir in chopped tomato, basil, Italian seasoning and wine.
13Place bay leaf and whole celery stalks in pot.
14Bring to a boil, then reduce heat to low, cover and simmer 2 hours.
15Stir in tomato paste and simmer an additional 2 hours.
16Discard bay leaf and celery and serve.
Ingredients
10 ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 teaspoon Italian seasoning
1/4 cup Burgundy wine
1 bay leaf
2 stalks celery
2 tablespoons tomato paste
Directions
Peel the Tomatoes
1Fill a large bowl of iced water and set aside.
2Bring a pot of water to a boil.
3Cut an X on one side of each of the tomatoes.
4Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute.
5Remove with slotted spoon and place in ice bath.
6Let rest until cool enough to handle, then remove peel and squeeze out seeds.
Start making the Sauce!
7Chop 8 of the 10 peeled tomatoes and puree in blender or food processor.
8Chop remaining 2 tomatoes and set aside.
9Chop onions, bell peppers and carrots into 1/4" pieces
10In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften 5 minutes
12Stir in chopped tomato, basil, Italian seasoning and wine.
13Place bay leaf and whole celery stalks in pot.
14Bring to a boil, then reduce heat to low, cover and simmer 2 hours.
15Stir in tomato paste and simmer an additional 2 hours.
16Discard bay leaf and celery and serve.
AuthorRick