Prep 10 mins
Cook 1 hr
- 2 (28 ounce) canswhole peeled tomatoes
- 1⁄4 cup sherry wine vinegar
- 1⁄4 cup sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 onion
- 1 carrot
- 1 stalk celery
- 2 ounces olive oil
- 4 cloves garlic, minced
- 3 tablespoons capers, rinsed and drained
- 1⁄2 cup white wine
- kosher salt, to taste
- black pepper, to taste
- Strain the tomatoes into a sauce pot and add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice.
- Place on high heat until bubbles begin to form on the surface, then reduce to a simmer.
- Reduce by half,until liquid has thickened to a loose syrup consistency.
- Ensure most tomato seeds are removed and set the tomatoes aside.
- After cutting into uniform sizes, mix the carrot, onion, and celery with olive oil and garlic and place over low heat.
- Sweat the mixture for 15 to 20 minutes.
- Add the tomatoes and capers to the roasting pan, place the pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes, until the tomatoes should start to brown slightly on edges with light caramelization.
- Remove the pan from the broiler and lace the pan over 2 burners on the stove.
- Add the white wine and cook for 2 to 3 more minutes over medium heat.
- Add the reduced tomato liquid to the tomatoes and adjust seasoning.
This is excellent. Great flavors. I did not do the roasting of the tomatoes and added the tomatoes, capers and wine to the pan with the vegetables. I simmered for about 20 minutes and then added it to the tomato juice mixture. Then I let that simmer for 20 minutes. Nice and thick! Really nice tomato sauce!