CSA Week 12 - Recipes

Homemade Tomato Sauce

Ingredients

7 ripe tomatoes
1 tablespoon and 1 teaspoon olive oil
1 tablespoon and 1 teaspoon butter
5/8 onion, chopped
5/8 green bell pepper, chopped
1-1/4 carrots, chopped
2-3/4 cloves garlic, minced
2 tablespoons and 2 teaspoons chopped fresh basil
1/8 teaspoon Italian seasoning
2 tablespoons and 2 teaspoons Burgundy wine
5/8 bay leaf
1-1/4 stalks celery
1 tablespoon and 1 teaspoon tomato paste


Directions

1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 4 tomatoes and puree in blender or food processor. Chop remaining three tomatoes and set aside.
2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.