Tomato Rustica Sauce
By debrcovey
Ingredients
- Makes about 8 cups
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1/2 cup carrots, finely chopped
- 1 medium onion, finely chopped
- 1/2 cup celery, finely chopped
- 2 dried bay leaves
- 2 tablespoons Mediterranean Spice Mix
- 3/4 teaspoon crushed red pepper
- 6 pounds ripe tomatoes OR
- 2 -28 oz cans Italian tomatoes
- 2- 6 oz cans tomatoes paste
- 1/2 cup red wine
- 1 tablespoon good quality balsamic vinegar
- 1 tablespoon anchovy paste (optional)
- 1-2 teaspoons sugar, to taste
Details
Preparation
Step 1
If using fresh tomatoes, skin tomatoes, if wanted. (cut a cross in the top of each tomato, drop in boiling water for a few minutes, pull them out, let set and cool slightly, slip off skins) Core and seed, reserving all juices then pass tomatoes, through a food mill or crush well with your hands. If using canned tomatoes, crush well with your hands. Set aside.
Heat olive oil in a large sauté pan over medium heat. Add garlic and onions and cook for 3 or 4 minutes. Add carrots, celery and spices. Cook, stirring occasionally for about 10 minutes. Add tomatoes, tomato paste, wine, vinegar, anchovy past and sugar. Simmer on low heat, uncovered for about 30-40 minutes, stirring occasionally. Add salt to taste.
You'll also love
- Chocolate Cornflake Cakes 0/5 (0 Votes)
- Chorizo stuffed Jalapeno with... 0/5 (0 Votes)
- Paula Deen's Peach Ice Cream 3.4/5 (5 Votes)
- Green Bean Dumpling Soup 4/5 (2 Votes)
- Riggies with charred tomatoes,... 0/5 (0 Votes)
Review this recipe