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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is also a wonderful sauce for hearty pasta dishes. Ingredients:
2 28-ounce cans whole italian-style tomatoes |
1/4 cup olive oil |
2 cups chopped onions |
8 large fresh thyme sprigs |
6 garlic cloves, peeled, quartered |
4 4-inch-long fresh rosemary sprigs |
4 large fresh basil sprigs |
1 bay leaf |
1 oil-packed anchovy fillet |
1 teaspoon coarse kosher salt |
1 teaspoon hungarian or spanish sweet paprika |
Directions:
1. Using fingers, split open tomatoes; remove and discard seeds. Chop tomatoes; reserve juice. Heat oil in heavy large saucepan over medium-high heat. Add chopped tomatoes and reserved juice and all remaining ingredients; stir to combine. Bring to boil; reduce heat to medium and simmer uncovered until sauce is reduced to 4 cups, stirring often, about 1 hour.
2. Remove bay leaf and any stems from herbs. Pass sauce through food mill fitted with large holes. Alternately, transfer to processor. Using on/off turns, process to coarse puree.
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