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This recipe calls for sautéing onions, celery and carrots in olive oil and butter before adding dried herbs, sugar, salt and white wine. Whole tomatoes are then added along with fresh basil during the last hour of a 3 hour simmer, producing a tomato sauce that can be blended to the desired consistency.

Uploaded by

jacob_lee8762
Copyright
© Attribution Non-Commercial (BY-NC)
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Download as PDF, TXT or read online on Scribd
23 views

Recipe Card

This recipe calls for sautéing onions, celery and carrots in olive oil and butter before adding dried herbs, sugar, salt and white wine. Whole tomatoes are then added along with fresh basil during the last hour of a 3 hour simmer, producing a tomato sauce that can be blended to the desired consistency.

Uploaded by

jacob_lee8762
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PDF, TXT or read online on Scribd
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Ingredients

4 oz Extra Virgin Olive Oil 4 oz Butter 6 oz Onion, diced 3 oz Celery, diced 3 oz Carrot, diced 1 oz Garlic, minced 2 TBS Dried Oregano 2 TBS Dried Thyme 5 oz Sugar 4 oz White Wine 48 oz whole San Marzano Tomatoes 1 oz Fresh Basil, shredded Salt and Pepper to Taste

Method
Begin by melting butter and Olive Oil in a large saucepot. Add Onion, Celery, Carrots, and Garlic and sweat for about 10 mins or until onions are translucent Add Dried Oregano, Thyme, Sugar, and Salt and cook until sugar and salt dissolves (about 2 mins) Add White Wine and scrape any bits off of the bottom of the pan with a wooden spoon Reduce Wine by half Add whole tomatoes and slightly break up just enough to release juices Let simmer for at least three hours During the last hour add the fresh basil and continue to simmer Adjust Salt and Pepper to taste as needed Blend to desired consistency

Tomato Sauce

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