Prep 40 mins
Cook 8 hrs
Not my cousin Vinnie, but someone's cousin Vinnie...The original recipe was only slightly different - I modified it for canning. Just keep in mind if you choose to can it - this recipe has NOT been laboratory tested for safety! If you're not a canning pro and not willing to take the risk, then store it in the refrigerator and use soon, or freeze for long term storage. This sauce should only be canned using a pressure canner. That said, this is a flavorful sauce that works well as is over pasta.
- 10 lbs fresh roma tomatoes
- 5 garlic cloves, unpeeled
- 1 medium sweet vidalia onion, peeled and left whole
- 1 large carrot
- 1 bunch fresh Italian parsley, large stems removed (optional)
- 8 -10 fresh basil leaves
- 4 tablespoons fresh oregano or 2 tablespoons dried oregano
- 1⁄2 cup dry chianti red wine
- 1 pinch crushed black pepper
- 1 pinch sea salt
- lemon juice
- 1 pinch crushed dried red pepper
- Trim the stems from the tomatoes but leave on the skin.
- Put the tomatoes, unpeeled garlic, peeled onion, and the trimmed carrot in a roasting pan.
- Roast the vegetables at 375 degrees for 20 minutes.
- Turn off the heat and let sit in the hot oven until the vegetables are cool enough to handle, about 1/2 to 1 hour, depending on your oven.
- Squeeze the pulp out of the tomatoes into a large pot and discard the skins. Pour any juice that accumulated in the roasting pan into the pot.
- Put the pot on the stove on medium heat, stirring occasionally.
- Meanwhile, squeeze the garlic cloves out of their skins into a blender, cut up the onion and carrot into large chunks and add them to the blender. Also add the parsley, basil and oregano.
- Blend until smooth, adding some of the measured wine as needed to make the mixture thin enough to blend. Add the spices and blend well.
- When the mixture is ready, add it all to the pot, and add any of the measured wine that is left.
- When the sauce reaches a boil, turn it down to a simmer and let it sit all day, stirring occasionally, or until it reaches the desired consistency.
- For canning: Add one tablespoon of lemon juice to each pint jar, then add the tomato sauce, leaving 1/2 inch of space. Clean the rims, then put on new (unused) flat lids and rings.
- Add the amount of water recommended for your canner into the canner, place the jars in the canner and seal the lid.
- Follow the manufacturer's directions to process at 10 pounds for 15 minutes (for elevations up to 1000 feet). (If you don't have the manufacturer's directions then I strongly suggest you freeze your sauce instead. Following the proper directions is a must for safe canning.) Allow your canner to cool naturally, not by running it under cold water.
- Check the seals on the jars before storing. Any that didn't seal should be refrigerated and used promptly.