Globe
Recipes

Appetizer Image Soup Image Salad Image Entre Image Side Dish Image Dessert Image
Home      Suggest a Recipe  

APPETIZERS

 

SOUPS

 

SALADS

 

ENTRES

 

SIDES

 

DESSERTS

 

 


Ethnic Recipes
Afghan
African
American
Bukhari
Egyptian
Greek
Hungarian
Indian
Iraqi
Italian
Jewish
Kurdish
Lebanese
Middle Eastern
Moroccan
Persian
Romanian
Thanksgiving
Turkish
Yemenite


Category Recipes
Vegan
Vegetarian
Healthy
Meat
Dairy
Chicken
Turkey
Beef
Lamb
Fish
Bread
Cakes
Cookies
Pastry
Pies
Potato
Rice
Pasta
Stuffed


All Recipes (Alphabetical Order)

Index of Keywords

 

Print your recipe and enjoy cooking!



Print   

Ingredients:


*
10 pounds Roma tomatoes, peeled, seeded and chopped
*
4-6 Tbs.extra-virgin olive oil (We recommend Manfredi Barbera & Figli S.p.A )
*
1 large yellow onion (about 1 cup)
*
5 cloves garlic
*
3/4 to 1 cup chopped celery
*
3/4 to 1 cup carrots, peeled and chopped
*
1/2 red bell pepper, stemmed, seeded and chopped
*
1 Tbs. kosher salt, or to taste
*
1/2 teaspoon freshly ground black pepper
*
1 1/2 tsp. Italian seasoning
*
1 1/2 tsp. dried oregano
*
1 bay leaf
*
1/2 tsp. dried thyme
*
1/2 tsp. crushed red pepper flakes (optional)
*
1 1/2 Tbs. light brown sugar, or to taste
*
1/2 to 3/4 cup red wine
*
1/2 cup chopped flat-leaf parsley
*
1/2 cup chopped basil leaves


Directions:


* In a large pot on medium heat, cook the peeled and seeded tomato pulp, stirring frequently, until it reaches a thick, pureed consistency, about 45 minutes to 1 hour. (If put through a tomato squeezer, as mentioned in the story, the tomatoes will take 2 hours to reach the desired consistency, as they retain more water than when processed by hand.)
* Meanwhile, in a large pot on medium-high heat, heat the olive oil.
* Add the onion and cook for 5 minutes or until it is golden.
* Add the garlic and cook for 1 minute, being careful not to burn it.
* Add the celery, carrots and bell pepper and cook for 10 to 15 minutes, stirring occasionally.
* Pour the tomato puree into the pot with vegetables.
* Add the salt to taste, pepper, Italian seasoning, oregano, bay leaf, thyme and the crushed red pepper flakes, if desired. Adjust the heat to medium-low or keep at a slow simmer and cook for 30 minutes to 1 hour.
* Taste and adjust seasonings as necessary; add the light brown sugar in teaspoon increments, stirring and tasting after 10 minutes each time so that the flavors can meld.
* Cook the sauce uncovered for 2 to 3 hours at a slow simmer, tasting and stirring every 30 minutes.
* Adjust seasonings as necessary.
* About 30 minutes before serving or preparing to can this sauce, add the red wine, parsley and basil, being careful not to overcook the last 3 ingredients as they may turn bitter.
* At this point, the sauce is ready to serve or store as needed.

CHEF'S NOTE: To peel and seed tomatoes, score the bottom of each one with an X and remove the stem, cutting only the skin and not into the meat of the tomato. Bring a pot of water to a boil, and have ready a bowl of ice water. When the water boils, add the tomatoes and remove after 15 seconds with a skimmer or slotted spoon. Immediately plunge into the ice water to stop the cooking. When cool, drain on a perforated rack or in a colander. Peel away the skin from each tomato and discard. Cut the tomatoes into halves. Remove the seeds.
YIELD: 20 cups
Time: 3-6 hours



Source:

Print   
Google


Search for more Recipes...



   Popular Tags

recipes chef
cooking
recipes kitchen
recipes dinner
healthy recipes
recipes pasta
food

recipe dinner
recipes greek
recipes southern
cooking roast
chicken soup
chicken recipes

food from
turkey breast
cook turkey
food recipes
food traditional
recipes for chicken

recipes
cake recipes
turkey
soup recipes
easy recipes
bread recipes

More Tags ....