Tomato Sauce from the pantry

By ngteller

Ingredients

• 2 28oz cans of whole peeled tomatoes
• 1/4 cup sherry vinegar
• 1/2 cup white wine (Pinot Grigio or Sav Blanc)
• 2 tbsp sugar
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 carrot (peeled and diced)
• 1 med onion (diced)
• 1 rib celery (diced)
• 4 tbsp olive oil (not extra virgin)
• 4 cloves garlic (smashed)
• 3 ounces capers (rinsed and drained)
• salt and pepper to taste

Details

Servings 1

Preparation

Step 1

Set a large strainer over a 4-quart saucepan and pour in tomatoes, letting the juice run into the saucepan. Set tomatoes aside.

Add vinegar, wine, sugar, pepper flakes, oregano, and basil to the juice, put over high heat, bring just to a boil, stirring occasionally.

Reduce the heat and simmer until the liquid is reduced by half or until it has thickened to a loose syrup consistency, 14-20 minutes.

Heat the broiler to high and place an oven rack in the middle position. Toss the carrot, onion, and celery with the oil and garlic in a roasting pan. Place under the broiler for 3-5 minutes, or until onions begin to soften.

Carefully slide out the oven rack holding the roasting pan and toss in tomatoes and capers.

Return to broiler for another 15-20 minutes. Stir every 5 minutes, until tomatoes are browned around the edges. Carefully transfer the broiled tomato mix to the saucepan. Remove from heat.

Use a hand-masher or immersion blender to lend to desired consistency.

Serve immediately or cool to room temperature, seal in airtight container, and freeze for up to 1 year.