EZPZ HOMEMADE TOMATO SAUCE
Cuisine: ItalianDifficulty: MediumPrep time
30
minutesCooking time
1
hourThe tomato: life-sustaining fruit that originated in South America but was perfected in Italy when the marinara sauce was created. Mostly because Italians discovered that adding the tomato to a high quality olive oil rendered it an entirely new delicious product. Abingdon Olive Oil Company’s Tuscan herb OO is one of our favorite oils to make sauce, especially when combined with AOOC Traditional 18-year Barrel Aged BV.
Ingredients
10 ripe tomatoes
1 onion chopped fine
1 bell pepper chopped
2 carrots chopped
4 cloves garlic minced
Fresh basil
1 bay leaf
2 tbsp tomato paste
Directions
- Bring a pot of water to a boil. Have ready a large bowl of ice 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 stockpot or Dutch oven over medium heat, cook onion, bell pepper, and carrot in a large drench of AOOC Tuscan Herb OO (enough to cover the bottom of the pot) until they start to soften. Add garlic cook for 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, a hefty pinch of Basiks Italian seasoning, and bay leaf. Bring to a boil then reduce to low, covering and simmering for at least 30 minutes.
- Stir in tomato paste and a drizzle of AOOC Traditional 18-Year Barrel Aged BV. Simmer for another 30 minutes or with more time you can simmer up to 4 hours in total. Discard bay leaf and serve!
Notes
- Instead of the 18-Year Barrel Aged Balsamic, try our AOOC Espresso Dark Balsamic or the AOOC Dark Chocolate Balsamic to cut more of the acidity from the tomatoes and add fuller flavor.
