Description
Fresh and delicious.
Ingredients
- 10 ripe tomatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- ¼ cup chopped fresh basil
- ¼ teaspoon Italian seasoning
- ¼ cup Burgundy wine
- 1 bay leaf
- 2 stalks celery
- 2 tablespoons tomato paste
Instructions
- Bring a large pot of water to a boil. Prepare a large bowl of ice water.
- Plunge whole tomatoes in boiling water until skin starts to peel
- about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle
- then remove peels and squeeze out seeds.
- Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
- Heat butter and oil in a large pot or Dutch oven over medium heat. Add carrots
- onion
- bell pepper
- and garlic; cook and stir until onion softens
- about 5 minutes. Pour in pureed tomatoes
- then stir in chopped tomatoes
- wine
- basil
- and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low
- cover
- and simmer for 2 hours.
- Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 6