Winter Tomato Sauce Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

This is also a wonderful sauce for hearty pasta dishes.

Ingredients

Makes 4 cups

2 28-ounce cans whole Italian-style tomatoes

1/4 cup olive oil

2 cups chopped onions

8 large fresh thyme sprigs

6 garlic cloves, peeled, quartered

4 4-inch-long fresh rosemary sprigs

4 large fresh basil sprigs

1 bay leaf

1 oil-packed anchovy fillet

1 teaspoon coarse kosher salt

1 teaspoon Hungarian or Spanish sweet paprika

Step 1
Using fingers, split open tomatoes; remove and discard seeds. Chop tomatoes; reserve juice. Heat oil in heavy large saucepan over medium-high heat. Add chopped tomatoes and reserved juice and all remaining ingredients; stir to combine. Bring to boil; reduce heat to medium and simmer uncovered until sauce is reduced to 4 cups, stirring often, about 1 hour.
Step 2
Remove bay leaf and any stems from herbs. Pass sauce through food mill fitted with large holes. Alternately, transfer to processor. Using on/off turns, process to coarse puree.

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This was a simple recipe and loved by all my family thought it the best red gravy ever!
- Anonymous
- Georgia
- 10/11/2011
This is a great all around sauce recipe. I used it to make baked ziti as well as the cassoulet. It is wonderful!
- allie
- SF Bay Area
- 3/6/2006
I enjoyed this sauce very much. I subbed dried basil and anchovy paste, but otherwise made as directed. It was great with the cassoulet recipe, but would also be terrific for pasta and other uses.
- Anonymous
- Biglerville, PA
- 12/19/2005

Tags Sauce Italian European Canned Tomato Tomato Vegetable Onion Root Vegetable Dairy Free Gluten Free Nut Free Simmer Food Processor Winter Bon Appétit