Fresh Tomato Sauce

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* Exported from MasterCook *

 

Fresh Tomato Sauce

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 93

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 onion -- finely chopped

1 large garlic clove -- minced

3 cups chopped ripe tomatoes

(about 2 pounds)

6 ounces canned tomato paste

1 tablespoon chopped fresh basil

OR 1 teaspoon dried basil

1 teaspoon minced fresh oregano

OR 1/4 teaspoon dried oregano

2 cups hot water or vegetable stock

1/2 cup dry red wine

1 bay leaf

Salt and freshly ground pepper -- to taste

 

Makes about 4 cups

 

This sauce is best made with very ripe tomatoes. If you wish, you may peel

the tomatoes before chopping. Simply cut an " x " in the bottom of each

tomato and plunge the tomato into boiling water for 30 seconds and

remove. The skins will come off easily.

 

Heat the oil in a large saucepan over medium heat. Add the onion and cook,

uncovered, until softened, about 5 minutes. Add the garlic and cook 1

minute longer. Stir in the tomatoes, tomato paste, and dried basil and

oregano, if using, and cook uncovered for 5 minutes, stirring frequently

Add the water or stock, wine, and bay leaf and bring to a boil, stirring to

blend. Reduce heat to low, season with salt and pepper, and simmer

uncovered for about 30 minutes, or until the desired consistency is

reached. If using fresh basil and oregano, stir in at this time. Taste

and adjust the seasoning. Remove the bay leaf before serving. If not

using immediately transfer to a container and allow to cool. Cover and

refrigerate for up to 5 days.

 

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