Homemade Tomato Sauce I recipe

3 servings

10 ripe tomatoes

2 tablespoons olive oil

2 tablespoons butter

1 onion, chopped

1 green bell pepper, chopped

2 carrots, chopped

4 cloves garlic, minced

1/4 cup chopped fresh basil

1/4 teaspoon Italian seasoning

1/4 cup Burgundy wine

1 bay leaf

2 stalks celery

2 tablespoons tomato paste

Bring a pot of water to a 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 blender or food processor.

Chop remaining two tomatoes and set aside.

In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.

Pour in pureed tomatoes.

Stir in chopped tomato, basil, Italian seasoning and wine.

Place bay leaf and whole celery stalks in pot.

Bring to a boil, then reduce heat to low, cover and simmer 2 hours.

Stir in tomato paste and simmer an additional 2 hours.

Discard bay leaf and celery and serve.