Today we have a guest post from KJ! She recently joined a CSA and has tons of vegetables to use up, and this sauce looks like an awesome and delicious way to use them.
This recipe was great for a first-time tomato sauce maker. I thought this was going to be the most ambitious thing I ever made, but it was actually pretty simple. With all the chopping, the prep work is definitely the most time intensive part of the whole thing.
- 2 pounds large tomatoes, peeled and chopped (about 6 ripe tomatoes. If you are using canned tomatoes, about 2 cups)
- 5 tblsp unsalted butter
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 cloves garlic, minced (really you only need about 1 teaspoon, so that is usually less than 2 full cloves)
- 1/4 cup dry red wine (I just used what was around the house)
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 2 tblsp sliced fresh basil
Put tomatoes in a large sauce pan over low heat; cook, partially covered for about 30-45 minutes. Stir occasionally and use a spoon or any large utensil to break up the tomatoes. When finished cooking, transfer tomatoes to a large bowl.
Once the tomatoes are done, get out another sauce pan (one large enough to eventually hold all of the sauce) and melt the butter over medium heat. Add the onion and cook until soft. Once the onion is cooked, add celery and carrots and cook for about 3 minutes. Next, stir in the garlic and cook for about a minute more.
Add the wine to the sauce pan and bring everything to a simmer, and keep it there for about 2 minutes. Stir in the tomatoes, salt, and thyme. Next, add pepper to taste. Keep it at a simmer until everything becomes a thick sauce. It should take 30-45 minutes, depending on how you like it. Once you have the consistency you want, remove the sauce from heat and add the basil. You’re done!
(Source: Farmer John’s Cookbook by Farmer John Peterson and Angelic Organics)