Recipe Swap: Tomato Sauce

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When I was given this recipe for the Recipe Swap I was really excited. I've always wanted to make my own tomato sauce but hesitated a bit due to the amount of tomatoes I'd need. I ended up getting this recipe the day that two of my co-workers who grow their own tomatoes brought about 30 tomatoes into work. It couldn't have been better timing!

Tomato Sauce
Slighted Adapted from: Mrs. Regueiro's Plate, adapted from Alton Brown
Yield: 6-7 cups
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Ingredients:
    • 14 large, ripe tomatoes
    • 1 vidalia onion, quartered
    • 1 red onion, quartered
    • 6 cloves garlic, smashed
    • 1/4 cup olive oil 
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 2 tbs. rosemary, chopped
    • 1 1/2 cups red wine
    • 1-2 tbsp. sugar
    • 1/4 cup oregano, chopped
Directions:
1. Preheat the oven to 325. Line two large baking sheets with aluminum foil.
2. Slice off the tops of the tomatoes, cut off any remaining hard portions and remove as many seeds as possible. Cut the tomatoes into quarters or eighths.
3. Add the tomatoes to a large bowl, along with the vidalia onion, red onion, garlic cloves, rosemary, salt and pepper. Pour in the olive oil and toss well to coat.
4. Spread out the mixture onto the baking sheets, making sure all of the tomatoes are cut side up. Bake for 30 minutes, then rotate the pans and bake for another 30 minutes.
5. Increase the oven temperature to 400 and bake for another 30 minutes. Remove the baking sheets from the oven and let cool.
6. Use a food mill with a coarse plate to process the mixture or if you don't have one, peel the skins off the tomatoes and remove as many remaining seeds as possible. Then transfer the mixture to a blender and pulse for 20-30 seconds until just blended but still chunky.
7. Transfer the mixture to a large dutch oven. Add the red wine, sugar and oregano and bring to a boil.
8. Once boiling, reduce the heat to low and cook for 5 minutes. Season with salt and pepper to taste.

I had to make some adjustments to this recipe, first because of the tomatoes and second because I think Tom might strangle me if I come home with another kitchen gadget like a food mill. The grocery store was out of fresh basil and my oregano plant was starting to take over the balcony.

Make sure not to use a very dry red wine. I didn't taste the one I used first and the sauce had a very bitter after taste, which led me to add the sugar.

Tom and I both really liked this sauce. I'm still waiting on the verdict from my coworkers, but I'm sure they're going to like it too. As soon as I get a deep freezer (*hint, hint Tom*), I plan on making this sauce again and freezing what we can't use in one meal.



1 comment:

  1. Glad you enjoyed this!! I make tomato sauce all the time from my garden!

    ReplyDelete

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