Ingrédients pour Basic Fresh Tomato Sauce
- 1 medium yellow onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 pounds ripe tomatoes
- 1/4 cup chopped green onion
- 1/2 cup chopped green bell pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon anise seed
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 2 cups dry red wine
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Comment préparer Basic Fresh Tomato Sauce
- In a large Dutch oven, sauté 1 medium yellow onion and 2 cloves garlic, minced, in 2 tablespoons olive oil over medium heat until golden brown, stirring occasionally (about 5-7 minutes).
- Meanwhile, blanch tomatoes: Bring a large pot of water to a boil. Working in batches, immerse 2 pounds ripe tomatoes in the boiling water for 1 minute.
- Immediately transfer tomatoes to an ice bath to stop the cooking process.
- Once cool enough to handle, peel off and discard the skins.
- Roughly chop the peeled tomatoes into eighths. Add them to the Dutch oven with the cooked onions and garlic. Stir in 1/4 cup chopped green onion, 1/2 cup chopped green bell pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon anise seed, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1/2 teaspoon paprika, and 2 cups dry red wine.
- Bring the mixture to a boil, stirring with a heavy wooden spoon to break up the tomatoes.
- Reduce heat to low, cover, and simmer for 1 hour.
- Remove the lid and continue to boil, stirring occasionally, until the sauce has reduced to about 8 cups (approximately 30-45 minutes).
- Enjoy your sauce immediately, refrigerate for up to 3 days, or freeze for up to 4 months.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
152g
Fat
27g
Carbs
23g
