Pantry Friendly Tomato Sauce

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Pantry Friendly Tomato Sauce

 

2 28 oz. cans whole peeled tomatoes

1/4 cup sherry vinegar

1/4 cup sugar

1 teaspoon red pepper flakes

1 teaspoon dried oregano

1 teaspoon dried basil

1 onion

1 carrot

1 celery stalk

2 ounces olive oil

4 garlic cloves, minced

3 tablespoons capers, rinsed, drained

1/2 cup white wine

kosher salt to taste

freshly ground black pepper to taste

 

In a sieve over a medium non-reactive saucepot, strain the tomatoes of their

juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes,

oregano, and basil to the tomato juice. Stir and cook over high heat. Once

bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce

by 1/2 or until liquid has thickened to a loose syrup consistency.

Squeeze each tomato thoroughly to ensure most seeds are removed. Set the

tomatoes aside.

Cut carrot, onion, and celery into uniform sizes and combine with olive oil and

garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until

the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add

the tomatoes and capers to the roasting pan.

Place roasting pan on the middle rack of the oven and broil for 15 to 20

minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on

edges with light caramelization. Remove the pan from the broiler. Place the pan

over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2

to 3 more minutes over medium heat.

Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to

the tomatoes. Blend to desired consistency and adjust seasoning.

Makes 1 1/2 quarts.