Yields8 ServingsPrep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
2 ½lbsRipe fresh tomatoes
Or
5cupsgood quality canned plum tomatoes, drained
¼cupextra virgin olive oil
⅓cuponion, diced
2large garlic cloves, peeled and minced
⅓cupred or yellow pepper, diced
¾cuptawny port wine
2tbspfresh basil, shredded
1tspfresh thyme, chopped
coarse salt, to taste
fresh ground black pepper, to taste
1tbspanchovy paste
light brown sugar to taste
Heat oil in large heavy pot over medium heat. Saute onion and pepper until tender about 3 minutes. Add garlic continue saute for 2 more minutes.
If you are using fresh tomatoes core them. Cut tomatoes into large chunks. Puree in food processor in batches.
Add to the onion and pepper pot.
-Or-
Add the canned tomatoes.
Add the wine, salt, black pepper, basil, anchovy paste, and thyme; stir.
Bring to a boil over medium high heat. Reduce heat and simmer gently uncovered stirring occasionally until thickened and very smooth - about 1 1/2 Hours.
Taste and adjust seasonings.
Add brown sugar if needed to cut the acidity.
Notes:
Use 3 -28 oz cans of tomatoes for a double batch.
Add tomato paste when using fresh garden tomatoes.
Hold sugar until the end. Add only as needed.
Keeps well in refrigerator for at least 1 week, freezes beautifully.
Uses:
Use as a sauce for pizza.
Serve as a dip for wedges of fresh focaccia.
Spoon over grilled fillet of beef or chicken.
Stir a bit of light cream and some Parmesan cheese in the sauce to create a creamy tomato Alfredo sauce.
Ingredients
2 ½lbsRipe fresh tomatoes
Or
5cupsgood quality canned plum tomatoes, drained
¼cupextra virgin olive oil
⅓cuponion, diced
2large garlic cloves, peeled and minced
⅓cupred or yellow pepper, diced
¾cuptawny port wine
2tbspfresh basil, shredded
1tspfresh thyme, chopped
coarse salt, to taste
fresh ground black pepper, to taste
1tbspanchovy paste
light brown sugar to taste
Directions
1
Heat oil in large heavy pot over medium heat. Saute onion and pepper until tender about 3 minutes. Add garlic continue saute for 2 more minutes.
2
If you are using fresh tomatoes core them. Cut tomatoes into large chunks. Puree in food processor in batches.
Add to the onion and pepper pot.
-Or-
Add the canned tomatoes.
3
Add the wine, salt, black pepper, basil, anchovy paste, and thyme; stir.
Bring to a boil over medium high heat. Reduce heat and simmer gently uncovered stirring occasionally until thickened and very smooth - about 1 1/2 Hours.
4
Taste and adjust seasonings.
Add brown sugar if needed to cut the acidity.
Notes:
5
Use 3 -28 oz cans of tomatoes for a double batch.
Add tomato paste when using fresh garden tomatoes.
Hold sugar until the end. Add only as needed.
6
Keeps well in refrigerator for at least 1 week, freezes beautifully.
Uses:
Use as a sauce for pizza.
Serve as a dip for wedges of fresh focaccia.
Spoon over grilled fillet of beef or chicken.
Stir a bit of light cream and some Parmesan cheese in the sauce to create a creamy tomato Alfredo sauce.
