Basic Fresh Tomato Sauce Recipe

Ingredients for Basic Fresh Tomato Sauce

• 1 medium yellow onion, minced
• Garlic Cloves
• 2 tablespoons olive oil
• Fresh Tomatoes
• 1/4 cup chopped green onion
• 1/2 cup chopped green bell pepper
• 1 teaspoon salt
• Black Pepper
• 1 teaspoon anise seed
• Oregano Leaves
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 2 cups dry red wine

How to Make Basic Fresh Tomato Sauce

1. 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).
2. 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.
3. Immediately transfer tomatoes to an ice bath to stop the cooking process.
4. Once cool enough to handle, peel off and discard the skins.
5. 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.
6. Bring the mixture to a boil, stirring with a heavy wooden spoon to break up the tomatoes.
7. Reduce heat to low, cover, and simmer for 1 hour.
8. Remove the lid and continue to boil, stirring occasionally, until the sauce has reduced to about 8 cups (approximately 30-45 minutes).
9. Enjoy your sauce immediately, refrigerate for up to 3 days, or freeze for up to 4 months.