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| + | ==About== |
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| − | {{Delete|Off topic/spam}} |
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| + | This is a classic tomato sauce recipe. Make it for dinner and can the leftovers for later! Original recipe makes 3 cups |
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| + | [[File:112506.jpg|right|250px|link=]] |
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| + | ==Ingredients== |
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| + | 10 ripe tomatoes |
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| + | 2 tablespoons olive oil |
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| + | 2 tablespoons butter |
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| + | 1 onion, chopped |
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| + | 1 green bell pepper, chopped |
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| + | 2 carrots, chopped |
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| + | 4 cloves garlic, minced |
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| + | 1/4 cup chopped fresh basil |
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| + | 1/4 teaspoon Italian seasoning |
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| + | 1/4 cup Burgundy wine |
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| + | 1 bay leaf |
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| + | 2 stalks celery |
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| + | 2 tablespoons tomato paste |
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| + | |||
| + | ==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. |
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| + | 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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| + | |||
| + | Source: [http://allrecipes.com/Recipe/Homemade-Tomato-Sauce-I/Detail.aspx All Recipes] |
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| + | [[Category:Recipes]] |
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| + | [[Category:Sauces]] |
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Latest revision as of 07:33, 7 August 2014
About[]
This is a classic tomato sauce recipe. Make it for dinner and can the leftovers for later! Original recipe makes 3 cups
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[]
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.
Source: All Recipes