| 61 | 62 | 63 | 64 | 65 |
| 1 | 22 | 45 | 67 | 89 |
|
PANTRY FRIENDLY TOMATO SAUCE
2
1
1
1
1
1
1
1
1
2
4
3
1
(28−ounce) cans whole, peeled tomatoes
/4 cup sherry vinegar
/4 cup sugar
teaspoon red pepper flakes
teaspoon dried oregano
teaspoon dried basil
onion
carrot
stalk celery
ounces olive oil
cloves garlic, minced
tablespoons capers, rinsed and drained
/2 cup white wine
Kosher salt and black pepper, to taste
1
) In a sieve over a medium non−reactive saucepot, strain the tomatoes of their juice into
the sauce pot.
2
3
4
) Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice.
) Stir and cook over high heat.
) Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce
by 1/2 or until liquid has thickened to a loose syrup consistency.
) Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes
aside.
) Cut onion, carrot, and celery into uniform sizes and combine with olive oil in a
non−reactive roasting pan over low heat.
5
6
7
2
8
9
) Sweat the mire poix until the carrots are tender and the onion becomes translucent, 15 to
0 minutes.
) Add the tomatoes and capers to the roasting pan.
) Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring
every 5 minutes. Tomatoes should start to brown slightly on edges with light
caramelization.
1
1
0) Remove the pan from the broiler. Place the pan over 2 burners on the stove.
1) Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium
heat.
1
2) Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the
tomatoes.
1
3) Blend to desired consistency and adjust seasoning.
Yield: 1.5 quarts
PANTRY FRIENDLY TOMATO SAUCE
58
Page
Quick Jump
|