A rich and flavorful variation to the classic tomato sauce.
Chef's notes
Although this recipe may not be as quick as opening a can of tomato sauce the effort is truly worth it.
This sauce freezes very well.
Steps
1
Preparing the Sauce
Ingredients
1 large onion
1 large garlic clove
1 tbsp extra-virgin olive oil
2 tbsp tomato paste
1 - 24 oz can crushed tomatoes
1 - 28 oz can whole tomatoes
1 cup sun-dried tomatoes
1/2 tsp freshly ground black pepper
1/2 tsp sea salt
1 tbsp dried oregano
1 tbsp sugar
2 tbsp balsamic vinegar
To start, first roughly chop the onion. Peel and finely mince the garlic. Over medium to medium-low heat, cook the onions in the olive oil for a few minutes. Add the garlic and cook until fragrant. Then add the tomato paste and cook another minute or two.
Next, add the crushed tomatoes, whole tomatoes and the sun-dried tomatoes. If the sun-dried tomatoes were packed in oil, be sure to drain them first. Add the pepper, salt, oregano, sugar and balsamic vinegar. Stir well.
Let the tomato sauce come to a gentle boil, stirring often. Cover, turn the heat to low and let simmer for an hour, stirring occasionally.
2
Finishing the Sauce
Once the tomato sauce has cooked, place a few scoops at a time into a food mill. If your food mill has interchangeable plates, use the plate with medium or large holes. Serve.
