Homemade Tomato Sauce I
Nutrition :
186 calories,
4 stars -
based on 224 reviews
Yield : 3 cups
Ingredients
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10 ripe tomatoes2 tablespoons olive oil2 tablespoons butter1 onion, chopped1 green bell pepper, chopped2 carrots, chopped4 cloves garlic, minced¼ cup chopped fresh basil¼ teaspoon Italian seasoning¼ cup Burgundy wine1 bay leaf2 stalks celery2 tablespoons tomato paste
Directions
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Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.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. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
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