About this recipe:This is an Italian pasta sauce, also known as pomodoro sauce. It's rich, thick, smooth and packed full of tomato-ey goodness. Serve with pasta or use as a dip for garlic bread.
2 (400g) tins chopped tomatoes
2 sticks celery, with leaves, chopped
2 carrots, peeled and chopped
1 small red onion, chopped
3 cloves garlic
85g tomato puree
475ml red wine
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried parsley
1 tablespoon dried oregano
salt and ground black pepper to taste
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Method Prep:20min › Cook:2days22hr › Extra time:2days22hr20min › Ready in:5days21hr40min
Stir the chopped tomatoes, celery, carrots, red onion, garlic, tomato puree, water, red wine, sage, basil, parsley, oregano, salt and pepper together in a large pot and bring to the boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
Pour the sauce into a liquidiser, filling the jug no more than halfway. Hold the lid of the liquidiser in place with a towel and carefully start the liquidiser using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a hand blender and puree the sauce in the pot.
really easy put on the back of the hob while preparing other dinners and it takes of itself. You can add other herbs and flavours I put som some whole hot chillies in mine and removed them before blending to give me great chilli tomato base for a chilli con carne. I also added a bit of sweetener ( or sugar) and a splash if White wine
vinegar this really brought out the flavour in the tomato sauce. - 09 Aug 2012