Prep 40 mins
Cook 1 hr
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.
- 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)
- 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.
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.