Summer means bumper crops of tomatoes for all you little farmers… so tomato sauce!
20 Roma tomatoes (or 1/2 as many regular tomatoes, or a mix)
1 1/2 C coarse chopped onion (approx 3 sml onions)
1 Green bell pepper, finely diced
1/2 C carrot, finely diced or ground (approx 1 lg carrot)
1T dried parsley
1T dried basil
1t dried oregano
1/4 t dried thyme
1 t salt
5-6 cloves garlic, minced
1/2 C red wine
1/4 C olive oil
6 T tomato paste
Ice for bath
Prepare an ice bath in a medium mixing bowl. Bring a medium pot of water to a boil and plunge tomatoes in a few at a time until skin starts to peel (approximately 1-1 1/2 minutes). Remove with a slotted spoon and place in an ice bath for 5-10 seconds then remove and let them rest until they’re cool enough to handle.
Peel and seed tomatoes by splitting them across middle (not through stem) to expose the tomatoes’ chambers and then squeeze out seeds. Skin should slip off easily at the same time. Don’t worry if a little skin remains here and there. Chop tomatoes and puree in food processor then set aside.
In a large pot over medium heat sauté onion, pepper and carrot in butter for approximately 5 minutes or until onion begins to soften and clarify. Add olive oil, spices and garlic and sauté another minute until fragrant. Add wine and bring to simmer 1-2 minutes. Add tomato puree and bring to a boil, reduce heat to low, and simmer partially covered for two hours while stirring occasionally. Stir in tomato paste, taste and adjust salt, then simmer while covered another 2 hours, stirring occasionally.
Lovely! Once in a while my guy at the farmers’ market hooks me up with a whole box of tomatoes – and I make sauce – almost just like this – but I oven roast mine. I like the concentrated flavor after the tomatoes have roasted for about 2 hours at 250. I add salt, pepper and a drizzle of olive oil before roasting, and plop them down on parchment paper for easy cleanup.
so how did the bacon monkey bread turn out?