|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Fresh Tomato Sauce|
Originally from 'Make Ahead Gourmet' by Michael Roberts.
How to make it:
- 1/4 cup olive oil
- 2 cups onion, chopped
- 2 Tablespoons garlic, chopped
- 10 pounds plum tomatoes, ripe cut in half
- 2 cups dry white wine
- 1 teaspoon thyme
- 2 each bay leaf
- 2 teaspoons fresh-ground black peppercorns, optional
- Combine the olive oil and onions in a large stainless steel or enamel saucepan, and place over medium-low heat.
- Cook, stirring occasionally, about 10 minutes or until the onions are soft and beginning to become translucent.
- Add the garlic, tomatoes, wine, thyme, bay leaves, and peppercorns.
- Cover and cook for 20 minutes
- Raise the heat to high and cook another 15 minutes.
- Then remove the pan from the heat and remove the bay leaves.
- Place the sauce, in batches, in a food processor or blender and puree.
- Pass the puree through a strainer (or a food mill fitted with medium holes) to remove the skins, seeds and herbs.
- Return the sauce to the saucepan and cook over low heat, uncovered, for 1 hour, stirring occasionally and checking that the sauce doesn't burn on the bottom while it reduces in volume.
- Pour 1 to 1-1/2 cups of sauce into containers leaving some headroom.
- Cool completely in the refrigerator.
- Then cover tightly and freeze for up to 6 months. Defrost in the refrigerator, at room temperature, in the microwave, or under cool water.
- Cooked tomato sauces are among the easiest sauces to prepare. They freeze well and their texture does not change in the freezer. Because of the highly acidic nature of tomatoes, their flavor remains fresh even after having been frozen and defrosted.
- Fresh tomato sauce is indispensable in the kitchen -- use it as an addition to braises and stews to make their sauces richer, use it in pasta dishes, and use it as a base for other sauces. You can also add it to mayonnaise to make Russian dressing or to eggs for a frittata.