Basic Fresh Tomato Sauce

13 ingredients
5 steps

Ingredients

  • 2 onions, medium-sized, finely chopped
  • 4 garlic cloves, minced
  • 1/3 cup olive oil
  • 5 lbs fresh tomatoes (about 12 medium-sized ones)
  • 1/2 cup green onion (white and green parts minced)
  • 1 green pepper, seeded and chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon anise seed, crushed
  • 1 tablespoon oregano leaves, crushed
  • 1 teaspoon rosemary, crushed
  • 1 teaspoon paprika
  • 2 cups dry red wine (to taste)

Directions

  1. 1
    In a large Dutch oven, cook onions and garlic in olive oil over medium heat until golden brown (about 15 minutes), stirring occasionally.
  2. 2
    Meanwhile, immerse tomatoes, a few at a time, in a large pan of boiling water for 1 minute; then lift out and plunge in plunge into cold water. Pull off and discard skin.
  3. 3
    Cut tomatoes into eighths and add cooked onions, along with green onion, green pepper, salt, pepper, anise seed, oregano, rosemary, paprika, and the 2 cups of dry red wine.
  4. 4
    Bring mixture to boiling, stirring with a heavy wooden spoon to break up tomatoes. Cover, reduce heat, and simmer for 1 hour. Remove cover and boil until reduced to 8 cups.
  5. 5
    You can use the sauce while hot, let it cool and refrigerate for 3 days, or freeze up to 4 months.

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