Pantry Friendly Tomato Sauce
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
53
Spice
68
Sweetness
61
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Sherry Vinegar1 cup
Sugar1 tsp
Red Pepper Flake1 tsp
Oregano (dried)1 tsp
Dried Basil1
Onion1
Carrot1 stalk
Celery60 g
Olive Oil4 cloves
Garlic (minced)3 tbsps
Capers (rinsed and drained)1 cup
White WineDirections:
1
In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot
2
Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice
3
Stir and cook over high heat
4
Once bubbles begin to form on the surface, reduce to a simmer
5
Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency
6
Squeeze each tomato thoroughly to ensure most seeds are removed
7
Set the tomatoes aside
8
Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat
9
Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes
10
Add the tomatoes and capers to the roasting pan
11
Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes
12
Tomatoes should start to brown slightly on edges with light caramelization
13
Remove the pan from the broiler
14
Place the pan over 2 burners on the stove
15
Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat
16
Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes
17
Blend to desired consistency and adjust seasoning