AuthorRick
DifficultyIntermediate

Fresh and delicious.  Great over fresh pasta!

[cooked-sharing]

Yields1 Serving
Prep 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
1

Fill a large bowl of iced water and set aside.

2

Bring a pot of water to a boil.

3

Cut an X on one side of each of the tomatoes.

4

Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute.

5

Remove with slotted spoon and place in ice bath.

6

Let rest until cool enough to handle, then remove peel and squeeze out seeds.

Start making the Sauce!
7

Chop 8 of the 10 peeled tomatoes and puree in blender or food processor.

8

Chop remaining 2 tomatoes and set aside.

9

Chop onions, bell peppers and carrots into 1/4" pieces

10

In 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

11

Pour in pureed tomatoes.

12

Stir in chopped tomato, basil, Italian seasoning and wine.

13

Place bay leaf and whole celery stalks in pot.

14

Bring to a boil, then reduce heat to low, cover and simmer 2 hours.

15

Stir in tomato paste and simmer an additional 2 hours.

16

Discard bay leaf and celery and serve.

Category

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
1

Fill a large bowl of iced water and set aside.

2

Bring a pot of water to a boil.

3

Cut an X on one side of each of the tomatoes.

4

Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute.

5

Remove with slotted spoon and place in ice bath.

6

Let rest until cool enough to handle, then remove peel and squeeze out seeds.

Start making the Sauce!
7

Chop 8 of the 10 peeled tomatoes and puree in blender or food processor.

8

Chop remaining 2 tomatoes and set aside.

9

Chop onions, bell peppers and carrots into 1/4" pieces

10

In 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

11

Pour in pureed tomatoes.

12

Stir in chopped tomato, basil, Italian seasoning and wine.

13

Place bay leaf and whole celery stalks in pot.

14

Bring to a boil, then reduce heat to low, cover and simmer 2 hours.

15

Stir in tomato paste and simmer an additional 2 hours.

16

Discard bay leaf and celery and serve.

Homemade Tomato Sauce