Homemade Tomato Sauce

Adapted from: Alton Brown

2 28-oz whole peeled tomatoes

¼ cup red wine vinegar

½ cup white wine

2 tbsp. sugar

1 tsp. red pepper flakes

1 tsp. dried oregano

1 peeled and diced carrot

1 diced celery rib

1 diced onion

2 tbsp. olive oil

4 sliced garlic cloves

salt and pepper to taste

Step 1:

        Set a strainer over a 4 quart saucepan and pour in the tomatoes, letting the juices run into the pan. Set the tomatoes aside.

Step 2:

        Add the vinegar, wine, sugar, red pepper flakes, and oregano to the tomato juice. Place over high heat and bring to a boil. Reduce the heat the simmer for 20 minutes.

Step 3:

        While the liquid is reducing, heat the broiler to high and place the rack 4-6 inches from the broiler. Toss the carrot, onion, celery, and garlic with oil in a roasting pan. Place under the heat for 5 minutes. Add the tomatoes and broil for 20 minutes, stirring after 10 minutes.

Step 4:

        Add the tomato mixture to the sauce and remove from heat. Use an immersion blender to blend sauce to desired consistency.

Printed from SavoryLessons.blogspot.com