Simple Tomato Sauce Recipe
Servings: 4 cups
Ingredients
- 36 ounce can whole plum tomatoes
- 1 carrot small dice
- 1 celery stick small dice
- 1 small onion diced
- olive oil as needed
- salt and pepper to taste
- 3 garlic cloves chopped
- 4 ounces red or white wine
- 8 ounces beef stock
- 1 handful fresh parsley chopped
Instructions
- Place a fine mesh strainer over a bowl. Split open each tomato over the strainer and remove the seeds, as they can add bitterness to the sauce.
- Place the seeded tomatoes in another bowl. Reserve the juice in the first bowl from seeding the tomatoes and the juice left in the can.
- Sweat the carrot, celery, and onion in olive oil with salt and pepper on low/medium heat until soft. Add the garlic and cook one more minute.
- Deglaze the pan with the wine and reduce until it reaches a syrupy consistency.
- Add all of the reserved tomato juices and the stock. Bring to a simmer and reduce by at least half. But, of course, a little more won't hurt.
- Add the reserved tomatoes and cook for 5-10 minutes on low heat. With an immersion blender, puree the sauce until smooth.
- Finish with the parsley and additional salt and pepper if needed.