Homemade Tomato Sauce I recipe
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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 ¼ cup chopped fresh basil ¼ teaspoon Italian seasoning ¼ cup Burgundy wine 1 bay leaf 2 stalks celery 2 tablespoons tomato paste
Nutrition Info
- 148.6 caloriescarbohydrate: 15 gcholesterol: 10.2 mgfat: 8.9 gfiber: 4.2 gprotein: 2.9 gsaturatedFat: 3.1 gservingSize: -sodium: 104.9 mgsugar: 8.4 gtransFat: : -unsaturatedFat: : -
Directions Homemade Tomato Sauce I
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.