Ingredients: |
Ingredients: 2- 28 oz cans whole, peeled tomatoes
1/4 C Sherry Vinegar
1/4 C Sugar 1 tsp dried oregano
1 tsp Red Pepper Flakes 1 tsp dried basil
1 med onion 1 carrot
1 stalk celery 2 oz olive oil
4 cloves garlic, minced 1/2 C white wine
3 TBSP capers, rinsed and drained
salt & pepper to taste
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Directions: |
Directions:In a sieve over a medium non-reactive saucepan, strain the tomatoes of their juice into the saucepan.
Add: Sherry, sugar, red pepper flakes, oregano and basil to the juice.
Stir and cook over high heat.Once bubbles start to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2, or until liquid has thickened to a loose syrup consistency.
Squeeze tomatoes and remove the seeds as these will make the sauce bitter. Set tomatoes aside.
cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until carrots are tender and onion is translucent, 15-20 min. Add tomatoes and capers to roasting pan.
Place roasting pan on center rack in oven and broil 15-20 min, stirring every 5 min. Tomatoes should start to brown on edges.
Remove the pan from broiler, place pan over two burners on the stove. Add white wine and cook 2-3 more min. over medium heat.
Put the tomatoes into deep pot or bowl and add reduced tomato liquid, blend until desired consistency and adjust seasoning. |
Personal
Notes: |
Personal
Notes: This is rather long in steps, but well worth it in the end result for fresh red sauce. Great over meat balls, pasta, chicken breasts and anything else that you would add a red sauce.
Acknowledgement to Food Network & Alton Brown
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This recipe for Pantry Friendly Tomato Sauce is from