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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 3 |
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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 |
1/4 cup chopped fresh basil |
1/4 teaspoon italian seasoning |
1/4 cup burgundy wine |
1 bay leaf |
2 stalks celery |
2 tablespoons tomato paste |
Directions:
1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
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