Simple fresh tomato sauce
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| HERB PUREE: | ||
| 1 | cup | Basil leaves -- loosely packed |
| ¼ | cup | Olive oil |
| ⅓ | cup | Pine nuts |
| RED SAUCE: | ||
| 5 | packs | Beefsteak tomatoes |
| 1½ | pounds | Plum tomatoes |
| ¾ | cup | Fruity olive oil |
| 3 | Stalks celery with leaves -- coarsely chopped | |
| 2 | larges | Onion -- coarsely chopped |
| 3 | Cloves garlic -- coarsely chopped | |
| ¼ | cup | Tomato paste |
| 2 | tablespoons | Tomato paste |
| 1 | Sprig fresh oregano | |
| ½ | cup | Basil leaves |
| 2 | Sprigs Italian parsley | |
| 1 | Dried red chile -- crumbled | |
| 1 | teaspoon | Red wine vinegar |
| ½ | teaspoon | Brown sugar |
| Salt and pepper | ||
Directions
Make the herb puree: Place the basil in a colander, rinse with boiling water, and drain. In a blender or food processor, combine the drained basil, olive oil, pine nuts and ¼ cup water. Puree at medium speed until smooth; set aside. Make the red sauce: Dip both types of tomatoes in boiling water and place in a colander to cool.
Slip off the skins, then squeeze the tomatoes over a bowl; reserve the juice. Cut the tomatoes into quarters and scoop out the seeds.
Coarsely chop the tomatoes; add to the bowl of reserved juice. In large dutch oven or other ovenproof heavy pot, warm ¼ cup of the olive oil over medium heat. Add the celery, onions and garlic and saute until the onions are translucent, 5 minutes. Add the tomatoes with their juice and the tomato paste and bring to a boil. Reduce the heat to low, partially cover the pot, and simmer for 2 hours, stirring every 15 minutes. At each stirring, drizzle in 1 tbsp olive oil. Preheat the oven to 350. After the sauce has cooked for 2 hours, stir in the oregano sprig, whole basil leaves and parsley sprigs. Add the dried chilie, vinegar, brown sugar and black pepper.
Transfer the pot to the oven. Cover and cook until the sauce is dense and thick, 1 to 1½ hours. Correct the seasonings and remove the herb sprigs. Just before serving, swirl in 1 tbsp of the herb puree per portion.
Recipe By : New York Cookbook From: Meg Antczak Date: 08-23-95 (14:13) (159) Fido: Cooking