Tomato Sauce

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Ingredients

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 teaspoon Italian seasoning
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 stalks celery
• 2 tablespoons tomato paste

Steps

1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Cut an X on one side of each of the tomatoes. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds.
2. Chop 8 tomatoes and puree in blender or food processor.
3. Chop remaining 2 tomatoes and set aside.
4. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.
5. Pour in pureed tomatoes.
6. Stir in chopped tomato, basil, Italian seasoning and wine.
7. Place bay leaf and whole celery stalks in pot.
8. Bring to a boil, then reduce heat to low, cover and simmer 2 hours.
9. Stir in tomato paste and simmer an additional 2 hours.
10. Discard bay leaf and celery and serve.

Notes

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