Slow-Cooked Tomato Sauce

Description

This sauce is a great way to use up a bunch of tomatoes at the end of the season--it takes about 10-12 good sized tomatoes.  

This recipe makes a ton of sauce, and is one that I make once or twice a year and freeze into 2-3 cup portions for use in other recipes throughout the year.

I usually use chicken stock in it, but otherwise, it contains no meat--so if you want to make it vegetarian, vegetable stock will work just fine.  

Although you could use this sauce as is for a quick meal, I use it more as a base for other recipes that need a good, fresh-tasting tomato sauce.  While this sauce adds a delicious, bright tomato flavor to any dish, I actually find that it is a bit brassy and on the acidic side to use just on its own over pasta.  I usually mix it with something else--such as the ragu sauce for a rich meat sauce, or to make a dish such as eggplant parmesan or even as a base for ratatouille.

Ingredients
  • 1/4 cup olive oil
  • 6 cloves fresh garlic (chopped fine)
  • 1 large onion (chopped fine)
  • 10-12 large tomatoes (chopped)
  • 4 28-oz (or thereabouts) (crushed tomatoes)
  • 1/4 cup fresh parsley (chopped)
  • 1/2 cup white wine
  • 1 cup chicken or vegetable stock
  • 6 oz tomato paste
  • 1 tbsp dried Herbes de Provence (lightly ground in your mortar and pestle)
  • 1 tbsp dried Italian herb mix (slightly crushed with mortar and pestle)
  • salt and pepper (to taste)
  • 5-6 tbsp butter
Instructions
  1. 1
    You're going to need to use a very large, heavy pot for this recipe--it makes a lot and you'll need room to stir, so use at least an 8-quart pot for it. Heat the pot over medium-high heat. Add the oil and when it's shimmering (but not smoking!) add the onions and garlic. Saute, stirring frequently, until the onion is translucent. Allow neither the onion nor the garlic to brown.
  2. 2
    Next add the canned tomatoes, or as I like to use--these boxed tomatoes. They are easier to store and are still the same high quality San Merican tomatoes you've come to expect from this brand. Stir to combine.
  3. 3
    Add the chopped tomatoes and stir to combine.
  4. 4
    Add the parsley, white wine, chicken stock, tomato paste and Herbes de Provence, Italian herbs, and stir to combine. Simmer this mixture for 4-4.5 hours, stirring frequently to make sure you don't get any sticking. The mixture will reduce a good bit--by about a third.
  5. 5
    After about 4 hours, the sauce will have reduced and the flavors will have developed and deepened. At this point, add the butter, salt and pepper and stir to combine. Let the combination simmer for a few more minutes to combine and then it's ready to use!
Read it online: https://thestonesoupcook.com/recipe/fresh-tomato-sauce/

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