1 carrot, coarsely cut
1 celery stalk, coarsely cut
2 cloves garlic
5 lbs. ripe tomatoes, quartered (or 2 quarts canned tomatoes)
4 cups chicken stock
1/2 cup red wine
2 T. agave nectar
1 T. dried basil or 5 T. fresh basil
1 T. dried oregano or 3 T. fresh oregano (if not using oregano infused olive oil)
¼ t. thyme or 1 t. fresh thyme
3 bay leaves
1 t. dried parsley or 1 T. fresh parsley
2/3 cup tomato paste or small can
4 cups chicken stock
1/2 cup red wine
2 T. agave nectar
1 T. dried basil or 5 T. fresh basil
1 T. dried oregano or 3 T. fresh oregano (if not using oregano infused olive oil)
¼ t. thyme or 1 t. fresh thyme
3 bay leaves
1 t. dried parsley or 1 T. fresh parsley
2/3 cup tomato paste or small can
peel of 1/2 lemon (all in one peel so you can take it out easily later)
I treat this recipe as a "canning" opportunity. Therefore, unless you are feeding a large number of guests, use your favorite canning techniques or freeze for future use . I use quart-sized ziplock bags for freezing so that it will thaw quickly.
This sauce is an Italian tomato sauce, but by adding cumin, cilantro, salsa or pico de gallo after you open the jar, you can change the character of it. I also use it in my chile sometimes. Other after-additions might be cinnamon, cloves, coriander, curry, fennel, ginger, marjoram, mustard, nutmeg, rosemary, sage or tarragon.
copyright 08-08-2009 by Nancy Greene
2 T. arrowroot (for thickening)
2 T. clarified butter or basil infused olive oil
Salt to Taste
Into Cuisinart put: onion, carrot, celery, garlic and 1 cup chicken stock. Blend until vegetables are chopped. Empty blended veggies into large pot under medium to low heat. Stir frequently. Blend the tomatoes in separate batches and pour into the pot. Peak of the season August tomatoes are noticeably better. Add all the remaining ingredients except the butter or olive oil, and bring to a boil while stirring. Cover and cook over low heat for 1 ½ hours.
Salt to Taste
Into Cuisinart put: onion, carrot, celery, garlic and 1 cup chicken stock. Blend until vegetables are chopped. Empty blended veggies into large pot under medium to low heat. Stir frequently. Blend the tomatoes in separate batches and pour into the pot. Peak of the season August tomatoes are noticeably better. Add all the remaining ingredients except the butter or olive oil, and bring to a boil while stirring. Cover and cook over low heat for 1 ½ hours.
After cooking, in separate container, stir a tiny amount of water into the arrowroot and dissolve it. Pour into the tomato sauce and stir while it thickens. After it thickens, turn off the heat because arrowroot will not work if it gets too hot. Stir in remaining butter or olive oil.
After it cools a bit, remove the lemon peel and the bay leaves. For a smoother tomato sauce, put it back in the Cuisinart and blend it to your taste. If served on pasta, I like the addition of grated paneer or mozarella cheese melted on top.
I treat this recipe as a "canning" opportunity. Therefore, unless you are feeding a large number of guests, use your favorite canning techniques or freeze for future use . I use quart-sized ziplock bags for freezing so that it will thaw quickly.
This sauce is an Italian tomato sauce, but by adding cumin, cilantro, salsa or pico de gallo after you open the jar, you can change the character of it. I also use it in my chile sometimes. Other after-additions might be cinnamon, cloves, coriander, curry, fennel, ginger, marjoram, mustard, nutmeg, rosemary, sage or tarragon.
copyright 08-08-2009 by Nancy Greene
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