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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