Tomato sauce recipe.
Ingredients
- 2 (28-ounce) cans whole, peeled tomatoes
- 1/4 cup sherry vinegar [or rice wine vinegar]
- 1/4 cup sugar [or a little more]
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 onion [I like a sweet onion]
- 1 carrot [2 makes sauce orange and too carroty]
- 1 stalk celery
- 2 ounces olive oil
- 4 cloves garlic, minced
- 3 tablespoons capers, rinsed and drained [skippable]
- 1/2 cup white wine [skippable if you must]
- Kosher salt and black pepper, to taste
Directions
In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.
Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.
Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.
Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove.
Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat.
Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes.
Blend to desired consistency and adjust seasoning.
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[I usually skip reducing the tomato juice separately, and skip broiling the vegetables. Both add depth of flavor, so instead I add 1 tsp. each of Worcestershire sauce and cumin, plus a bay leaf. Sweating the mirepoix is essential, so I do that in a frying pan. Then I cook everything in one pot at a slow simmer for 2-4 hours, covered for the first half. At the end, I remove the bay leaf, then carefully use an immersion blender. I sometimes blend portions to different consistencies for different purposes; pizza sauce, pasta sauce, etc..]
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