About this recipe:This sauce is made from scratch, using fresh tomatoes and not tinned. It requires a little time to make, but you will be rewarded with a rich and delicious tomato sauce. Serve over freshly cooked pasta.
10 ripe tomatoes
2 tablespoons olive oil
1 onion, chopped
1 green pepper, chopped
2 carrots, chopped
4 cloves garlic, finely chopped
4 tablespoons chopped fresh basil
1/4 teaspoon dried Italian herbs
4 tablespoons Burgundy wine
1 bay leaf
2 sticks celery
2 tablespoons tomato puree
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Method Prep:30min › Cook:4hr › Ready in:4hr30min
Bring a pot of water to the boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in liquidiser or food processor. Chop remaining two tomatoes and set aside.
In a large pot over medium heat, cook onion, pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomatoes, basil, dried Italian herbs and wine. Place bay leaf and whole celery stalks in pot. Bring to the boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato puree and simmer an additional 2 hours. Discard bay leaf and celery and serve.