Recipe by The_Swedish_Chef
I discovered this sauce recipe by total accident, randomly paging through a 33 year old Sunset canning book. Once made, it is the BEST fresh tomato sauce I've ever tried or made. Well worth the time it takes to make from scratch.
Top Review by BelleofPA
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.
- 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 See How It's Made
- 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.