Basic Fresh Tomato Sauce
photo by The_Swedish_Chef
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Yields:
-
2 quarts
ingredients
- 2 onions, medium-sized, finely chopped
- 4 garlic cloves, minced
- 1⁄3 cup olive oil
- 5 lbs fresh tomatoes (about 12 medium-sized ones)
- 1⁄2 cup green onion (white and green parts minced)
- 1 green pepper, seeded and chopped
- 1 1⁄2 teaspoons salt
- 1 teaspoon black pepper
- 1⁄4 teaspoon anise seed, crushed
- 1 tablespoon oregano leaves, crushed
- 1 teaspoon rosemary, crushed
- 1 teaspoon paprika
- 2 cups dry red wine (to taste)
directions
- In a large Dutch oven, cook onions and garlic in olive oil over medium heat until golden brown (about 15 minutes), stirring occasionally.
- Meanwhile, immerse tomatoes, a few at a time, in a large pan of boiling water for 1 minute; then lift out and plunge in plunge into cold water. Pull off and discard skin.
- Cut tomatoes into eighths and add cooked onions, along with green onion, green pepper, salt, pepper, anise seed, oregano, rosemary, paprika, and the 2 cups of dry red wine.
- Bring mixture to boiling, stirring with a heavy wooden spoon to break up tomatoes. Cover, reduce heat, and simmer for 1 hour. Remove cover and boil until reduced to 8 cups.
- You can use the sauce while hot, let it cool and refrigerate for 3 days, or freeze up to 4 months.
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Reviews
-
I thought this was pretty good---I made it as described, minus the anise (I didn't have any). It did come out somewhat thinner than I expected but I supposed I could cut back on the liquid some or cook it down longer. In any case, I wanted to use up a bunch of my garden tomatoes and this did the trick. Thanks for posting.
RECIPE SUBMITTED BY
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