Pantry Friendly Tomato Sauce

Pantry Friendly Tomato Sauce

Ingredients:
1/4 cup sherry vinegar
1/4 cup sugar
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 onion
1 carrot
1 stalk celery
2 ounces olive oil
4 cloves garlic, minced
3 tablespoons capers, rinsed and drained
1/2 cup white wine

Directions:
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) Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice.
3) Stir and cook over high heat.
4) 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.
5) Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes
aside.
6) Cut onion, carrot, and celery into uniform sizes and combine with olive oil in a
non−reactive roasting pan over low heat.
7) Sweat the mire poix until the carrots are tender and the onion becomes translucent, 15 to
20 minutes.
8) Add the tomatoes and capers to the roasting pan.
9) 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.
10) Remove the pan from the broiler. Place the pan over 2 burners on the stove.
11) Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium
heat.
12) Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the
tomatoes.
13) Blend to desired consistency and adjust seasoning.
Yield: 1.5 quarts
PANTRY FRIENDLY TOMATO SAUCE 58
PASTA