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Pantry Friendly Tomato Sauce
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 1 quart
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- 2 (28-ounce) cans whole, peeled tomatoes
- 1/4 cup sherry vinegar
- 1/2 cup white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 tablespoons sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 medium onion, diced
- 1 medium carrot, peeled and diced
- 1 stalk celery, diced
- 2 fluid ounces olive oil
- 4 cloves garlic, smashed
- 3 tablespoons capers, rinsed and drained
- Kosher salt, to taste
- Freshly ground black pepper, to taste
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 1 quart
Procedure
- Set a large strainer over a 4-quart saucepan and pour in the tomatoes, letting the juice run into the saucepan. Set the tomatoes aside.
- Add the vinegar, wine, sugar, pepper flakes, oregano, and basil to the juice, place over high heat, and bring just to a boil, stirring occasionally.
- Reduce the heat and simmer until the liquid is reduced by half or until it has thickened to a loose syrup consistency, 14 to 20 minutes.
- Heat the broiler to high and place an oven rack in the middle position. Toss the onion, carrot, and celery with the oil in a roasting pan. Place under the broiler until the onions have begun to soften, 3 to 5 minutes.
- Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning.
- Carefully slide out the rack holding the roasting pan and toss in the tomatoes and capers. Return to the oven and broil, stirring every 5 minutes, until the tomatoes are browned around the edges, 15 to 20 minutes. Carefully transfer the broiled tomato mixture to the saucepan. Remove from heat.
- If you’d like, use a hand masher or immersion blender to blend mixture to desired consistency. Season with salt and pepper, to taste.
- Serve immediately or let cool to room temperature, seal in an airtight container, and freeze for up to 1 year.
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