Long N Low Tomato Basil Sauce
From jo_jo_ba 11 years ago
- 1 day to make
- Serves 16
A long simmer brings out the best of summer tomatoes in this simply seasoned pasta sauce. It's thick, rich and packed with flavour, especially if you use homemade tomato paste as well! Makes 8 cups.
Ingredients
- 3 lbs tomatoes shopping list
- 6 cloves garlic shopping list
- 1 onion, diced shopping list
- 1 stalk celery, diced shopping list
- 1 large carrot (about 3.5 oz), diced shopping list
- 1 sweet banana pepper, diced shopping list
- 1 red shepherd pepper, diced shopping list
- 1/4 cup red wine or vegetable stock shopping list
- 1 cup tomato paste (I used garlic-paste.html">Roasted tomato garlic Paste) shopping list
- 1 tsp kosher salt shopping list
- 1 tbsp dried basil shopping list
- 1/2 tbsp dried thyme shopping list
- 1 tsp fennel seed shopping list
- 1 tbsp fresh oregano shopping list
- 1 tbsp lemon juice shopping list
How to make it
- Combine the tomatoes and garlic in a pot and cook on low heat for 4 hours. (I did this step the day before and refrigerated it)
- Run the tomatoes through a food mill, discarding the seeds and skins.
- Puree the onion, celery, carrot, peppers and wine in a food processor or blender and add to the tomato puree in the pot.
- Bring to a simmer and stir in the tomato paste, salt and herbs.
- Reduce heat to low, partially cover and simmer for 6 hours.
- Stir in the lemon juice and can in a water bath 30 minutes.
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