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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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This is a sweet-tasting sauce with more than a hint of burgundy. I made a batch of it in September 2007, having no clue what I'd put into it. I set out to reproduce it in October when more tomatoes came in, this time writing down the ingredients. Happy to say that I succeeded on the first try, as I didn't have to add ANYTHING once the cooking got underway. This sauce is absolutely wonderful over manicotti. It makes approximately 3 quarts, the remainder of which I freeze in wide-mouth canning jars. As far as special ingredients, I recommend using Inglenook California Classic Burgundy and Contadina tomato paste. If you have a KitchenAid mixer with the slicer/shredder attachment, running the tomatoes, onions and red pepper through the large shredder produces a wonderful consistency. Ingredients:
4 lbs fresh roma tomatoes |
24 ounces tomato paste |
1 medium onion |
1 medium red pepper |
3 garlic cloves |
1/2 cup sugar |
1/2 cup burgundy wine |
2 tablespoons salt |
1/2 teaspoon italian seasoning |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Without removing seeds, crush tomatoes thoroughly to desired consistency.
2. Finely chop the onion and pepper.
3. Crush the garlic using a garlic press.
4. Add all ingredients to stock pot, stirring well.
5. Set stove to low heat, cover pot and simmer for 2 hours, stirring occasionally.
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