>From the Cooking.com website...
~~~~~
Fresh Tomato Sauce
Source: © EatingWell Magazine
2 quarts
A basic tomato sauce can be at the heart of so many great meals: pizza, pasta
dishes, sauteed vegetables and soups, just to name a few. Take advantage of the
summer harvest to stock your freezer with this sauce and you'll be one step
closer to a garden-fresh meal.
Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 6
months.
RECIPE INGREDIENTS
1/4 cup extra-virgin olive oil
3/4 cup chopped garlic (about 2 heads)
4 cups diced onions (3-4 medium)
1 1/2 teaspoons salt
1/4 cup tomato paste
1 teaspoon dried oregano
1/2 cup red wine
2 tablespoons red-wine vinegar
1/2 cup chopped fresh basil
Freshly ground pepper to taste
RECIPE METHOD
Bring a large pot of water to a boil. Place a large bowl of ice water next to
the stove. Using a sharp paring knife, core the tomatoes and score a small "X"
into the flesh on the bottom.
Place the tomatoes in the boiling water, in batches, until the skins are
slightly loosened, 30 seconds to 2 minutes.
Using a slotted spoon, transfer the tomatoes to the ice water and let sit in
the water for 1 minute before removing.
Place a sieve over a bowl; working over it, peel the tomatoes using a paring
knife, and let the skins fall into the sieve.
Halve the tomatoes crosswise and scoop out the seeds with a hooked finger,
letting the sieve catch the seeds. Press the seeds and skins to extract any
extra juice. Coarsely chop and set aside.
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring
constantly, until fragrant and just beginning to color, 2 to 3 minutes. Add
onions and salt, stir to coat, cover and cook, stirring often and adjusting
heat as necessary to prevent burning, until soft and turning golden, 10 to 15
minutes. Stir in tomato paste and oregano and cook, stirring often, until the
tomato paste is beginning to brown on the bottom of the pan, 2 to 4 minutes.
Pour in wine and vinegar; bring to a simmer, scraping up any browned bits with
a spoon. Cook until reduced slightly, about 2 minutes. Add the tomatoes and any
juice; return to a simmer, stirring often. Reduce heat to maintain a gentle
simmer and cook, stirring occasionally, until the tomatoes are mostly broken
down, about 25 minutes. Remove from the heat; stir in basil and pepper.
Transfer the sauce, in batches, to a blender or food processor. (Use caution
when pureeing hot liquids). Process until desired consistency. For a smooth
sauce, puree it all; for a chunky sauce, puree just half and mix it back into
the rest of the sauce.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
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~~~***Rhonda G in Missouri***~~~
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