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
Details
Servings 6
Preparation time 30mins
Cooking time 34mins
Preparation
Step 1
Bring a pot of water to a boil.
Have ready a large bowl of iced water.
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.
Chop 8 tomatoes and puree in blender or food processor.
Chop remaining two tomatoes and set aside.
2. 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.
Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot.
Bring to a boil, then reduce heat to low, cover and simmer 2 hours.
Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
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