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Homemade Tomato Sauce I

"Fresh and scrumptious."

Ingredients :

10 ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 inexperienced bell pepper, chopped
2 carrots, chopped
four cloves garlic, minced
1/four cup chopped sparkling basil
1/4 teaspoon Italian seasoning
1/four cup Burgundy wine
1 bay leaf
2 stalks celery
2 tablespoons tomato paste

Instructions :

Prep : 30M	Cook : 6M	Ready in : 4H30M

Bring a pot of water to a boil. Have equipped a large bowl of iced water. Plunge entire tomatoes in boiling water till skin begins to peel, 1 minute. Remove with slotted spoon and area in ice bath. Let rest till cool enough to handle, then cast off peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or meals processor. Chop remaining two tomatoes and set apart.
In a big pot or Dutch oven over medium heat, cook dinner onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, five minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and complete celery stalks in pot. Bring to a boil, then reduce warmth to low, cowl and simmer 2 hours. Stir in tomato paste and simmer an extra 2 hours. Discard bay leaf and celery and serve.

Notes :

Try the use of a Reynolds® slow cooker liner for your sluggish cooker for easier cleanup.

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