Homemade Tomato Sauce
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- 10 ripe or very ripe tomatoes
- 2 tbsp butter
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 cup Burgundy wine
- 1/4 cup chopped fresh Basil
- 1/4 teaspoon Italian seasoning
- 2 stalks celery
- 1 bay leaf
- 2 tbsp tomato paste
- Bring a large pot of water to a boil. Prepare a large bowl of ice water.
- Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle.
- Remove peels, squeeze out seeds and chop 8 tomatoes.
- Puree tomatoes in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
- Heat butter and oil in a large pot or Dutch oven over medium heat. Add carrots, onion, bell pepper, and garlic; cook and stir until onion softens, about 5 minutes.
- Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
- Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.