Prep 20 mins
Cook 2 hrs
This is a sweet-tasting sauce with more than a hint of burgundy. I made a batch of it in September 2007, having no clue what I'd put into it. I set out to reproduce it in October when more tomatoes came in, this time writing down the ingredients. Happy to say that I succeeded on the first try, as I didn't have to add ANYTHING once the cooking got underway. This sauce is absolutely wonderful over manicotti. It makes approximately 3 quarts, the remainder of which I freeze in wide-mouth canning jars. As far as special ingredients, I recommend using Inglenook California Classic Burgundy and Contadina tomato paste. If you have a KitchenAid mixer with the slicer/shredder attachment, running the tomatoes, onions and red pepper through the large shredder produces a wonderful consistency.
- 4 lbs fresh roma tomatoes
- 24 ounces tomato paste
- 1 medium onion
- 1 medium red pepper
- 3 garlic cloves
- 1⁄2 cup sugar
- 1⁄2 cup Burgundy wine
- 2 tablespoons salt
- 1⁄2 teaspoon italian seasoning
- 1⁄4 teaspoon crushed red pepper flakes
- Without removing seeds, crush tomatoes thoroughly to desired consistency.
- Finely chop the onion and pepper.
- Crush the garlic using a garlic press.
- Add all ingredients to stock pot, stirring well.
- Set stove to low heat, cover pot and simmer for 2 hours, stirring occasionally.